Pineapple carpaccio with Malibu sorbetto

Pineapple carpaccio with Malibu sorbetto


Wow your guests with this inventive Asian-inspired pineapple dessert thats perfect for hot summer nights.

The ingredient of Pineapple carpaccio with Malibu sorbetto

  1. 250g caster sugar
  2. 4 star anise
  3. 4 cardamom pods*, lightly crushed
  4. 1 cinnamon stick
  5. 80ml (1/3 cup) lime juice
  6. 1 large ripe but firm pineapple
  7. Mint leaves, to serve
  8. 150g caster sugar
  9. 425g can coconut cream
  10. 1 small lime, zested, juiced
  11. 40ml (2 tablespoons) Malibu liqueur

The instruction how to make Pineapple carpaccio with Malibu sorbetto

  1. To make sorbetto, place sugar and 200ml water in a saucepan over low heat and stir until sugar has dissolved. Allow to simmer for 5 minutes. Set aside to cool completely.
  2. Add coconut cream, lime zest and juice and Malibu and stir well. Pour into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturers instructions.)
  3. Place the sugar, 300ml water, star anise, cardamom, cinnamon and lime juice in a pan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 10 minutes until reduced. Set aside to cool.
  4. Peel the pineapple and cut in half lengthways, then cut into wafer thin slices (you will get the best result using a mandoline).
  5. To serve, cover each plate with a layer of pineapple, brush syrup over pineapple, garnish with mint leaves and serve with a scoop of sorbetto.

Nutritions of Pineapple carpaccio with Malibu sorbetto

fatContent: 704.094 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 120 grams carbohydrates
fibreContent: 120 grams sugar
cholesterolContent: 3 grams protein

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