Pineapple carpaccio with mint sugar

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Print Recipe

Pineapple carpaccio with mint sugar

Author: Caroline Vital Ballestrem Courses: Sweet buffet, MY EVERYDAY COOKBOOK – LET’S EAT!, Breakfast

Difficulty: Easy Prep Time 15 min mins Total Time 15 mins

Servings: 4

Description

A simple yet spectacular idea, ideal for a light lunch, summer brunch or buffet. Homemade mint sugar adds a refined touch to this ultra-fresh pineapple carpaccio — the kind of detail that always impresses.

Ingredients

Servings

• 1 ripe pineapple (peeled and with the hard core removed)
• 4 tbsp. of sugar
• A small handful of fresh mint leaves
• (remove thick stems)

Instructions

1. TRADITIONAL METHOD
   Preparation
   1. Slice the pineapple as thinly as possible. Use a sharp knife or a mandolin for a very thin result.
   2. Arrange the slices on a large dish or flat plate, slightly overlapping.
   3. In a mortar, crush the sugar with the mint leaves until the sugar turns pale green and the leaves are completely incorporated.
   4. Serve the pineapple with the mint sugar in a small bowl on the side — everyone can sprinkle it on to their liking.
   
   THERMOMIX® METHOD