Pineapple carpaccio

Recipe from: 21 August 2012

Ingredients 6
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    pineapple
  • 100
    ml
    stock syrup (100ml water and 100g
  • sugar bought to boil and dissolved then cooled)
  • 250
    g
    fresh mixed berries
  • 1
    handful
    of mint leaves
  • store bought lime sorbet
 

Method

00:15
 
Slice the pineapple very thin, preferably on a slicer, and lay out on a plate.

Blend the stock syrup (when cool) with half the mint.

Scatter the berries on top of the pineapple and drizzle with the syrup.

Place 1 scoop of lime sorbet in the centre of the carpaccio plate and serve immediately.

Reprinted with permission of Carl Penn, Exec chef of Peddlars on The Bend.
 
 

Read more on: recipe  |  dessert  |  dairy  |  sugar  |  fruit
 

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