Pineapple carpaccio with maple and ginger cream and Westlands golden sorrel

Westlands .


Standard Supplier 22nd August 2017
Westlands .


Standard Supplier

Pineapple carpaccio with maple and ginger cream and Westlands golden sorrel

Recipe for pineapple carpaccio with maple and ginger cream and Westlands golden sorrel - Serves 6


  • 1 large ripe pineapple
  • For the maple and ginger cream:
  • 250g mascarpone
  • 75ml dark maple syrup
  • 2cm piece fresh root ginger, peeled and finely grated
  • 1tsp lemon juice
  • To serve:
  • 20g Westlands golden sorrel
  • 60g pain d’epice crumb
  • 30ml maple syrup


Peel the pineapple and remove the eyes. Slice into thin rounds and use a pastry cutter to stamp out the core. Lay the slices out in neat circles on flat plates.
For the maple and ginger cream:
Blend the mascarpone with the maple syrup, fresh ginger and lemon juice Transfer to a piping bag with a 5mm plain tip.
To serve:
Pipe dots of mascarpone over the pineapple in a random manner. Place a piece of sorrel on each mascarpone dot. Scatter the pain d’epice crumb over the pineapple and finish with a drizzle of maple syrup.

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