Pineapple Carpaccio with Ricotta Cream and Candied Celery
When you want a pronounced pop of colour—and a little cheek—pineapple is the undisputed champion. Cut into carpaccio-thin slices, the wildly juicy fruit flirts with the crisp crunch of celery….
Instructions
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1
Place the pineapple and celery in a glass dish.
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2
In a pot, bring the water, sugar, ginger, lemongrass, lime zest and lime juice to a boil. Let simmer for 5 minutes. Pour the hot syrup over the pineapple and celery and let macerate until the syrup has cooled, about 10 minutes. Drain the pineapple and celery over a bowl. Remove the ginger and lemongrass. Reserve the syrup for another use such as cocktails or fruit salad.
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3
While the syrup is cooling, whip the ricotta and cream in a small bowl until the mixture thickens.
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4
Place the pineapple slices on plates, folding them to give volume. Garnish with the ricotta cream and top with the celery.
When you want a pronounced pop of colour—and a little cheek—pineapple is the undisputed champion. Cut into carpaccio-thin slices, the wildly juicy fruit flirts with the crisp crunch of celery. The offbeat duo is then soaked in a ginger, lemongrass and lime syrup, playfully upping the zing. A ray of sunshine served at room temperature, with dollops of ricotta cheese.
