Pineapple Carpaccio with Pink Sorbet
TM6 TM5

Pineapple Carpaccio with Pink Sorbet

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Ingredients

Pink Sorbet

  • 150 g sugar
  • 500 g frozen strawberries, hulled
  • 75 g ripe banana, cut into pieces
  • 2 tsp lemon juice

Pineapple Carpaccio

  • 1 pineapple, fresh, cut vertically into 4-6 spears (approx. 200 g ea.), core removed
  • mint leave, fresh, to garnish (optional)
    or basil leaf, fresh, to garnish (optional)

Nutrition
per 1 portion
Calories
757 kJ / 181 kcal
Protein
1 g
Carbohydrates
39 g
Fat
0.4 g
Saturated fat
0 g
Fiber
3.2 g
Sodium
3 mg

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