- 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
Pineapple carpaccio with maple and ginger cream and Westlands golden sorrel
Ingredients
Method
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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