Fruit carpaccio kiwi-mint coulis
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19 rates
Preparation : 20 min
Cooking : 5 min
Total time : 55 min Rest : 30 min
6 people
0.5 pineapple
1 pomegranate
3 kiwis
0.5 melon
2 small oranges
2 white peaches
100 ml water
1 tbsp mint syrup
50 ml honey
5 leaves mint
2 kiwis
Associated products
RECIPE STEPS
1
Peel and then quarter the kiwis.
- 2 kiwis
2
Put all the ingredients in the metal bowl and run the program.
- 100 ml water
- 1 tbsp mint syrup
- 50 ml honey
Expert
05:00 / 2A / 130°C
3
Add the mint leaves through the opening, then incorporate the kiwi flesh to the bowl.
Close the cap and run the porgramme.
- 5 leaves mint
- 2 kiwis
Expert
01:00 / 18 / __°C
4
Peel the kiwis, pineapple, and melon. Wash, halve and stone the peaches. Peel the oranges and ensure all the pith is removed.
- 0.5 pineapple
- 3 kiwis
- 0.5 melon
- 2 small oranges
- 2 white peaches
5
Install the transparent bowl and the midi bowl with the 4mm slicing disc.
Run the program and slice each fruit separately.
- 0.5 pineapple
- 3 kiwis
- 0.5 melon
- 2 white peaches
6
Cut the pomegranate in half and remove all the seeds, without any of the bitter white skin.
- 1 pomegranate
7
Decoratively arrange thin strips of the fruit slices on each plate.
Sprinkle with pomegranate seeds and drizzle with a little coulis.
8
Refrigerate for 30 minutes to 1 hour before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
