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Pineapple & passionfruit carpaccio
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Tangy pineapple and passionfruit platter bursting with vitamin C.
Ingredients:
  • 600g whole pineapple
  • 4 scoops Weis' Passionfruit and Cream ice-cream
  • 40.00 ml passionfruit pulp
  • 82.50 ml small fresh mint leaves
Instructions:
  • Start by trimming off the top and bottom of the pineapple with a sharp knife to create a flat base. Carefully slice off the skin by cutting down the sides, ensuring minimal flesh is removed. To get rid of the "eyes", hold the pineapple and carve out 1cm-deep wedges along the diagonal lines of the eyes. Discard these pieces. Cut the pineapple in half and then slice into thin crosswise pieces.
  • On serving plates, artistically place the pineapple slices, slightly overlapping each other. Add a scoop of ice cream on top and drizzle with the passionfruit pulp. Garnish with fresh mint leaves. Serve immediately to enjoy!

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