Dairy free Carpaccio of Fresh Pineapple with Mint Sauce recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 large, ripe pineapple, trimmed and peeled
A handful of fresh coriander (cilantro) leaves
Grated zest and juice of 2 fresh limes
1 heaped tablespoon of finely grated root ginger
4 handfuls of fresh mint leaves
2 tablespoons of white rum
240 ml (8 fl oz) 1 cup of unsweetened pineapple juice
Fresh sprigs of little mint leaves to decorate
A handful of fresh coriander (cilantro) leaves
Grated zest and juice of 2 fresh limes
1 heaped tablespoon of finely grated root ginger
4 handfuls of fresh mint leaves
2 tablespoons of white rum
240 ml (8 fl oz) 1 cup of unsweetened pineapple juice
Fresh sprigs of little mint leaves to decorate
method
1. Slice the pineapple into wafer thin slices using an extremely sharp, long knife. do this slowly and carefully!
2. Then, with a small knife, remove the inner core from each slice and discard it.
3. Arrange the pineapple into rows over a white plate or a glass dish.
4. Put the coriander (cilantro) leaves, lime juice and zest, grated root ginger, mint leaves, rum and pineapple juice into a food processor.
5. Mix very briefly, so that it has the consistency of a ready-made mint sauce.
6. Spoon the sauce over the pineapple and serve immediately for ultimate freshness.
7. Decorate with the extra mint leaves.
2. Then, with a small knife, remove the inner core from each slice and discard it.
3. Arrange the pineapple into rows over a white plate or a glass dish.
4. Put the coriander (cilantro) leaves, lime juice and zest, grated root ginger, mint leaves, rum and pineapple juice into a food processor.
5. Mix very briefly, so that it has the consistency of a ready-made mint sauce.
6. Spoon the sauce over the pineapple and serve immediately for ultimate freshness.
7. Decorate with the extra mint leaves.
serving amount
serves 8
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