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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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for 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 KIWI-MINT COULIS: Pour the water, syrup and honey into the metal bowl and run the EXPERT programme for 5 minutes/speed 2A/130 °C. Add the mint leaves and kiwis (halved) to the bowl, through the opening. Close the opening by replacing the cap and run the EXPERT programme for 1 minute/ speed 18.
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; fit 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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