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Fruit carpaccio

kiwi-mint coulis

Fruit carpaccio Cook Expert

Preparation : 20 min Resting : 30 min
Cooking : 5 min Equipment :
Difficulty :
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Serves 6 :
2 white peaches
3 kiwis
½ pineapple
½ melon
2 small oranges
1 pomegranate
or 80g pomegranate seeds
KIWI-MINT COULIS:
100 ml water
1 tbsp mint syrup
50 ml honey
5 fresh mint leaves
2 kiwis, peeled
1Prepare the kiwi-mint coulis. Set aside.
2Wash, halve and stone the white peaches. Peel the kiwis, pineapple, melon, and
oranges, removing all the pith from the oranges.
3Fit the food processing bowl and midi bowl; install the 4mm slicing disc. Slice each
fruit separately using the FOOD PROCESSOR programme; set aside.
4Cut the pomegranate in half and remove all the seeds, without any of the bitter
white skin.
5Decoratively arrange the fruit slices on each plate. Sprinkle with pomegranate
seeds and drizzle with kiwi-mint coulis.
6Refrigerate for 30 minutes to 1 hour before serving.
kiwi-mint coulis
1Pour the water, syrup and honey into the metal bowl and run the EXPERT programme,
5 minutes/speed 2A/130 °C.
2Add the mint leaves and kiwis (halved) to the bowl, through the cap opening. Close
the cap and run the EXPERT programme 1 minute/speed 18 (without heating).
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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