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Pineapple Carpaccio

Pineapple Carpaccio

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December 2009


Recipe Preparation

Nutritional Content

One crisp contains the following: Calories (kcal) 163.83 %Calories from Fat 0.00 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0.0 Carbohydrates (g) 42.64 Dietary Fiber (g) 2.14 Total Sugars (g) 37.33 Net Carbs (g) 40.50 Protein (g) 0.84

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There is no perfect way to make this, you may tho, grill the pineapple first, but its very thinly sliced.


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Calories per serving: 230

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Pick the mint leaves into a pestle and mortar, reserving a small handful of leaves to one side. Pound the rest into a paste, then muddle in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil. Top and tail the pineapple, then slice off the skin. Quarter lengthways, remove the core, then finely slice lengthways. Arrange on a large platter or divide between your plates. Take the time to halve the blueberries, then sprinkle over the top.

Ripple some mint oil through the yoghurt (saving the rest for another recipe), then spoon over the fruit. Finely grate over the lime zest from a height and squeeze over the juice. Finely slice and sprinkle over the reserved mint leaves, then drizzle with a tiny bit of extra virgin olive oil (yes, you heard it – delicious).

CALORIES 122kcal FAT 5.6g SAT FAT 2.5g PROTEIN 1.3g CARBS 17.5g SUGAR 15.4g SALT 0g FIBRE 0.4g

5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.


1. Peel pineapple and leave whole. In a sauté pan melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar then place the pineapple in and cook on all sides to brown. Add some water to the pan and continue cooking, turning the pineapple with tongues and basting occasionally till roasted through to the core. It may take 1 or more hours. Chill, then slice thin on an electric slicer set on #12 or slice thinly by hand.

Coconut –Cilantro Dressing

1. Whisk ingredients together. Chill.

Macadamia Nut Brittle

1. In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. You’re looking for a topaz color. Turn off the heat and stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpad and let cool. Chop and keep in an airtight container.

Buttermilk-Key Lime Sherbet

1. In a saucepan boil the sugar and water together. Let cool slightly then mix in the buttermilk and key lime juice. Spin in ice cream freezer.

Crystalized Cilantro Leaves

1. Place egg white in a small bowl and whisk it slightly to break it up a bit. Dip the individual leaves in the egg white and wipe them off on the edge of the bowl to remove any excess. Dip into granulated sugar on both sides.

Coconut Butter Cookies

1. In a mixer with a paddle attachment whip the butter till very light and fluffy, warming the bottom of the bowl with a torch if needed. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix till blended. Butter a small sheet pan and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut into 2 inch strips and roll in flour. Wrap and freeze or cut into1/8th inch bars and place on parchment lined sheet pan. Bake in a conventional oven at 250 till crisp but barley any color.

To Assemble

1. To make the coconut strips, heat a whole coconut over a gas flame to slightly char all sides. Wrap it in a tea towel and whack it on the floor to break it open. Carefully pry the meat from the shell in as whole pieces as possible. With a vegetable peeler, peeloff thin strips of the fresh coconut meat ti end up with curves of fresh coconut. Store in simple syrup, chilled to cover.

2. To serve the diah, place 5-7 slices of pineapple on the plate in a flower pattern so one in the center surrounded by the others on large plates to fill the well. Brush the surface of all the slices with the coconut cilantro dressing. Cover the plate with plastic wrap and warm it in the microwave oven for about one minute. Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamia nut brittle. Place a quenelle of the sherbet in the middle and drape coconut shavings in an X over the sherbet. Place 2 crystalized cilantro leaves on it too. Serve with a side of coconut shortbread cookies using colorful origami paper under the cookies and stacking them in a criss-cross tower, like bruscetta with the carpaccio.

Pineapple Carpaccio with Lime and Ginger


  • ▢ 1 pineapple
  • ▢ 2 limes juice of 2 limes and zest of 1 lime
  • ▢ ½ cm fresh ginger
  • ▢ 2 tablespoons brown sugar
  • ▢ 4 tablespoons pineapple juice 100% pure juice


First prepare pineapple.

Then prepare the marinade

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Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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Step 1

Mix water, sugar and the spices of your choice. Be imaginative :).
If your not sure, use vanilla. Simple, but a great choice.
Boil the mix around five minutes. Reserve it.

Cut the pineapple into thin slices and put them on a large plate.
Put de syrup on them et put it in the fridge for around 4 hours.

For the molecular part, you'il need a molecular kit.
You can buy it here :

And i suggest to watch this video :
It will be more simple than read a really long text.

Be careful when you pour the liquid in the mixture of sodium alginate. It is very important not to put too much at once because you'll have nonuniform balls. Also, for conservation before the meal, I left them in the water.

Pineapple Carpaccio with Thai Basil and Blueberries

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Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineapple, but sweet basil may be substituted. Salting the pineapple brings out the flavor of a less than stellar fruit. Leftover syrup combines refreshingly with lime, lemon, or grapefruit juice and still or sparkling water to make spritzers.





1. To make Syrup: Combine sugar, 1/2 cup water, and basil in saucepan bring to a boil and cook 1 minute, or until sugar dissolves. Remove from heat, let steep 5 minutes strain, and cool. Discard basil.

2. To make Carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.

3. Arrange pineapple slices on serving plates, slightly overlapping slices sprinkle lightly with salt, then drizzle each serving with 1 Tbs. Syrup.

4. Stack basil leaves, then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.

  • vanilla panna cotta:
  • vanilla pod
  • 375 ml low fat greek yoghurt
  • 375 ml low fat milk
  • 80 g agave syrup
  • gelatin leaves (10.5g)
  • pineapple carpaccio:
  • ripe pineapple
  • 50 g agave syrup
  • 120 ml water
  • chilli
  • passion fruit
  • 50 g fresh mint
  • For the Panna Cotta:
  • Firstly soak the gelatin leaves in some cold water until ready to use.
  • Remove the seeds from the vanilla pod and set to one side, now place the remainder of the pod into a pot along with the milk. Bring this gently to the boil and set to one side for five to ten minutes before removing the vanilla pod. Now add the agave syrup to the pot along with the seeds of vanilla. Return the pot to the heat and simmer until the syrup has dissolved, stirring all the while.
  • Now add the strained gelatin to the pot and ensure it is mixed through well. Allow to cool for 5 minutes in a bowl. Now whisk in the yoghurt.
  • (It is possible to use granulated gelatin in this recipe, 1 sachet would suffice. You should dissolve the sachet in one table spoon of boiling water before adding all of this mix at the same point as the sheets.)
  • I think it’s a good idea to find some slightly unusually shaped moulds for presentation purposes. I find the rubber moulds the best and choosing a pyramid shape or something similar will leave your guests wondering how you managed to get it that shape when they are so delicate.
  • Here’s how, simply fill these moulds with the panacotta mixture on a tray and once they have cooled sufficiently place into the freezer. On the day you wish to serve them, remove them from the freezer and immediately push the panacotta from the mould, placing them directly into the dish you wish to serve them in and allow them to defrost there. Once you have placed them on the dish there should be no reason to move them again and so they should keep their shape perfectly.
  • For the Pineapple:
  • Begin by peeling and coring the pineapple. (You might find it easier to half the pineapple length ways first and then cut out the core).
  • Now slice the pineapple as thinly as possible using a sharp knife or a mandolin. Lay the slices out over a large plate or tray ready fro the marinade.
  • Place the water and Agave syrup into a pot and bring to a simmer for about 2 minutes or until the syrup has completely dissolved. Remove from the heat.
  • Cut the passion fruits in half and scoop all the contents into the warm syrup. Now, deseed the chili and cut into a very fine dice before adding this to the syrup.
  • Once the syrup has cooled for a few minutes add in the roughly chopped mint, don’t add the mint before the syrup has cooled or it will turn black in the heat.
  • Spoon the syrup over the top of the pineapple and allow to marinade for 20 minutes or so.
  • To Serve:
  • Normally carpaccio would be served flat on a plate but I like to lift the plate a little by curling the fine slices before placing them on the plate around the panna cotta. Finish the dish off with a little squeeze of passion fruit over the top of the panna cotta and a fresh sprig of mint.
  • What makes this taste so good is knowing you won’t be pilling on the pounds while you eat it. Enjoy.

Pineapple "Heaven on Earth" Dessert

Sometimes you can take one simple ingredient, like pineapple, serve it two ways and suddenly you’re overwhelmed with the complexity of flavors, textures and diversity that one simple fruit can bring to the table. Edible pineapple “flowers” with fluffy whipped cream and juicy pineapple “carpaccio” topped with tangy mango yogurt sauce will delight your tastebuds!


Prep Time:
Total Time:


Preheat oven to 250° F. Remove the top and bottom from the pineapple, then cut off the outer skin, reserving as much of the fruit as possible. Cut out the “eyes” of the skin by cutting long diagonal notches down its side, following the natural line created by the “eyes”. Lastly, slice the pineapple into rounds as thin as possible.

Line two baking sheets with parchment paper and spray lightly with cooking spray. Arrange pineapple slices in a single layer, making sure they’re not touching and place in the oven. Dehydrating the pineapple will create a realistic, edible “flower” – allow 3 to 4 hours for the dehydration process. Cool to room temperature. The flowers can be made ahead of time and stored in a sealed container for a day or two, stored in a cool area.

To prepare the “carpaccio” sauce, use a processor or blender to puree the mango. Squeeze in lime juice to taste then place the mango puree in a small bowl. Dollop yogurt into the mango puree and swirl gently with a spoon to create a marbled effect.

To serve, place three flowers on a plate, along with a healthy serving of whipped cream for dipping. Then layer fresh pineapple slices on the side for the carpaccio and drizzle mango yogurt sauce over the top.

Watch the video: Brilliant Cut Knife by Lyndey Milan - Pineapple carpaccio (October 2022).