PINEAPPLE CARPACCIO WITH TARRAGONhttp://delphineremy.com/wp-content/uploads/2017/10/18a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach http://delphineremy.com/wp-content/uploads/2017/10/18a-1024x1024.jpg
The Pineapple Carpaccio with Tarragon is a dessert guaranteed to impress. Beautiful and elegant once plated, the dessert will surely intrigue your guests. The subtle flavors of the grass are smooth, and the lime zest and pink peppercorn explode in your mouth! This is a great dessert choice to follow big meals that leave you wanting a hint of light sweetness.
Preparation time 20 minutes
2 Tbsp. tarragon leaves, chopped
The juice of 2 limes
The zests of 1 lime
2 cups of water
⅓ cup sugar (it sounds a lot but you will not eat, it is only to prepare the candied zests. You can replace the sugar by honey for a natural option)
1 tsp or more crushed pink peppercorn
Prepare lime zest. Wash and scrub the outside of the citrus fruit very well. Remove the zest (leaving the white, bitter pith behind) with a lemon zester.
To prepare candied lime zest, boil the 2 cups of water with the sugar. Add the zest and boil for 15 minutes. Set aside.
In the meantime, slice the pineapple with a mandolin, it should be almost paper thin. Place in a bowl and marinate with the lime juice.
Chop the tarragon with scissors.
Assemble the dish or the plates by arranging the pineapple slices next to each other, sprinkle with the candied lime zests, crushed pink peppercorn and tarragon chopped leaves and pour the lime juice. To me, this dessert doesn’t require anything else but you can serve it with some chocolate truffles or a scoop of pineapple sorbet.
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