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Pineapple carpaccio

4 servings Prep: 15 mins, Cooking: 0
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A refreshing, fruity summer dessert.

By Food24 August 21 2012
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Pineapple carpaccio
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Ingredients (6)

1 pineapple
100 ml stock — syrup
sugar — boil, disolved, cool
250 g fresh berries — mixed
1 handful fresh mint
sorbet — lime
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Method:

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.
 

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