Carpaccio of pineapple and mango
Carpaccio of pineapple and mango
ingredients:
for 2 persons
1 small fresh pineapple (cleaned)
1 ripe mango (peeled)
1/2 (small) coconut notes
FOR THE SYRUP:
20 cl source water
80 g fine crystal sugar
1 hand-full fresh sheets
lemon melissa
construction:
Bring the water with the sugar to cook, lets during 2 minus reduce. Joint the lemon melissa and lets withdraw 15 minus. Filter and pushes good. Cut pineapple and mango flesh with a sharp knife in fine plakken. Arrange them nicely on cooled chalkboards. Transvases with the syrup and cover with plastic foil. Keep 1 u. in the frigidaire. Peel the piece coconut note and plane with dunschiller 50 fine curls g. Garnish the carpaccio and serve ice-cold.
wine tip:
Trapiche 2005, grape race torrontés, white wine from Argentina |
