Carpaccio Di Ananas E Fragole

Recipe courtesy of Hello Magazine.

Serves : 4

Pineapple carpaccioIngredients – Honey Syrup :
6 tblsp water
100g / 4oz caster sugar
2 tblsp honey

Ingredients – Fruit :
1 small pineapple, peeled and cored
1 punnet strawberries
4 scoops of sorbet (perhaps raspberry)

Method :

Bullet logo For the syrup, place the water, sugar and honey in a heavy pan and heat gently until the sugar dissolves.  Boil rapidly until the syrup turns golden brown, remove from the heat and leave to cool a little.  Drizzle over 4 serving plates.

Bullet logo To prepare the fruit, slice the pineapple as thinly as possible, using a food slicer – and slice the strawberries.  Arrange on serving plates in a flower pattern and add a scoop of sorbet in the centre.  Serve at once.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s