Pineapple Carpaccio with Coriander

  • serves 4

Recipe courtesy of Thomas Haas of Thomas Haas Chocolates & Pâtisserie.

4 Ratings
Directions for: Pineapple Carpaccio with Coriander


Pineapple Carpaccio

1 pineapple, ripe

2 cup simple syrup (equal parts sugar and water boiled together)

1 vanilla bean

1 lime, juice and zest

ginger, freshly grated to taste

Coriander Sugar

1 cup granulated sugar

¼ cup coriander (cilantro) leaves, chopped

Lime Sherbet

⅓ cup water

⅓ cup milk

½ cup granulated sugar

2 Tbsp corn syrup

⅓ cup lime juice


Pineapple Carpaccio

1. Peel and core pineapple and slice thinly with a mandolin.

2. Mix simple syrup, vanilla bean, lime juice and zest, and fresh ginger. Set aside.

Coriander Sugar

1. Grind sugar and coriander leaves in a food processor.

Lime Sherbet

1. In a large saucepan, combine water, milk, sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Refrigerate until chilled.

2. Stir in lime juice.

3. Freeze in an ice cream freezer according to manufacturer's directions.

4. To serve: Place 3-4 thinly sliced pineapples onto a serving plate, sprinkle with coriander sugar, drizzle with the syrup. Serve with lime sherbet.

See more: Appetizer, Caribbean, Fruit, Summer


More Recipes You'll Love