Ultra Crispy Pineapple Sheet

Ingredients

• 140 g crystal sugar(40g)
• 2100 g water(100g)
• 340 g isomalt(40g)
• 41 pineapple(900g)
• 510 g isomalt (for dusting)(10g)

Instructions

1. 1Preheat the oven to 100°C (212°F).
2. 2In a saucepan, combine the crystal sugar, water, and 40 g isomalt. Heat until the sugar and isomalt are fully dissolved to make a syrup.
3. 3Slice the pineapple very thinly using a mandoline.
4. 4Dip each pineapple slice delicately into the syrup.
5. 5Arrange the syrup-coated pineapple slices on a baking mat.
6. 6Lightly sprinkle the slices with additional isomalt.
7. 7Cover with a second baking mat and press with a baking sheet to form a flat rectangle.
8. 8Bake at 100°C for about 4 hours, or until the pineapple is very thin, crispy, and perfectly flat.
9. 9Let cool before removing from the mat and serving.