Carpaccio Di Ananas Recipe
Carpaccio de ananás marinado em infusão de pimenta-rosa, hortelã e estrela de anis, servido com menta fresca e gelado de pistácio e molho de caramelo salgado
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Ingredients
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Pineapple Carpaccio
Pistachio Ice Cream
Salted Caramel Sauce
Garnish
Method
Prepare Pineapple Carpaccio
- 1
Slice Pineapple
Peel the fresh pineapple and slice it into thin rounds (approximately 1/8 inch thick). Arrange the slices in a single layer on a serving platter.
- 2
Create Marinade
In a small bowl, combine the pink peppercorns, star anise, lime juice, and honey. Stir until well mixed.
- 3
Marinate
Drizzle the marinade over the pineapple slices and sprinkle the fresh mint leaves on top. Allow it to marinate for at least 30 minutes in the refrigerator to absorb the flavors.
Prepare Salted Caramel Sauce
- 4
- 5
- 6
Incorporate Cream
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up vigorously; continue stirring until smooth.
- 7
Finish Sauce
Remove from heat and stir in the sea salt. Let it cool slightly before using.
Serve
- 8
Assemble the Dish
Place the marinated pineapple carpaccio on a serving plate. Add a scoop of pistachio ice cream next to it.
- 9
Drizzle Sauce
Drizzle the salted caramel sauce over the pineapple carpaccio and ice cream.
- 10
Garnish
Garnish with additional fresh mint leaves for a pop of color and flavor.