Pineapple Carpaccio with Fromage Frais and Lime Sorbet

• 1 ripe medium pineapple
• 250 ml vanilla sugar syrup, cooled

Peel the pineapple by slicing off the top and bottom, then cutting away the peel along the length of the fruit. Prise out the ‘eyes’ with the tip of the knife. Turn the pineapple on its side and cut into wafer-thin slices, preferably using a sharp fruit knife. Add the slices to the cooled vanilla syrup and chill for at least an hour or overnight.

Heat the oven to its lowest setting. Lin