Carpaccio of pineapple and mango
Equipment
- 1 sharp knife
Ingredients
- 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
Instructions
- 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.