Pineapple Carpaccio Recipe
Marinated pineapple in an aromatic infusion with pink peppercorns, mint, and star anise, served with fresh mint and pistachio ice cream topped with salted caramel sauce
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Ingredients
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Pineapple Carpaccio
Ice Cream Topping
Method
Pineapple Preparation
- 1
Prepare the Pineapple
Peel, core, and slice the ripe pineapple into thin rounds, about 1/4 inch thick. Arrange the slices on a large serving plate or platter.
- 2
Make the Marinade
In a small bowl, combine the honey, lime juice, pink peppercorns, and star anise. Mix well to create a marinade.
- 3
Marinate the Pineapple
Drizzle the marinade over the pineapple slices, ensuring they are evenly coated. Cover the plate with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
Assembly
- 4
Plate the Carpaccio
After marinating, remove the pineapple from the refrigerator. Arrange the marinated pineapple slices in an overlapping pattern on individual serving plates.
- 5
Add Mint and Ice Cream
Top each plate with fresh mint leaves. Place a scoop of pistachio ice cream in the center of the pineapple carpaccio.
- 6
Drizzle with Caramel
Drizzle the salted caramel sauce over the ice cream and around the pineapple for added flavor and presentation.
- 7
Serve
Serve immediately while the ice cream is still cold and the pineapple is fresh. Enjoy your refreshing pineapple carpaccio!