Description
Fresh pineapple carpaccio with silky ricotta cream and sweet candied celery — a light, elegant dish to impress guests!
Ingredients
– Pineapple, 1 medium, thinly sliced 🍍
– Ricotta, 250 g 🧀
– Heavy cream, 50 ml 🥛
– Honey, 2 tbsp 🍯
– Lemon zest, 1 tsp 🍋
– Lemon juice, 1 tbsp 🍋
– Celery stalks, 3 medium, thinly sliced 🥬
– Butter, 20 g 🧈
– Sugar, 2 tbsp 🍚
– Water, 2 tbsp 💧
– Salt, pinch 🧂
– Black pepper, 1/4 tsp 🌶️
– Mint leaves, a few for garnish 🌱
– Crushed pistachios, 30 g 🥜
Instructions
1 Trim and thinly slice the pineapple into carpaccio rounds and arrange them on a serving platter 🍍
2 Whisk ricotta with heavy cream, honey, lemon zest, lemon juice and a pinch of salt until smooth and airy 🥄
3 Heat butter in a skillet, add sliced celery, sugar and water; simmer gently until celery is tender and glossy, season with a pinch of salt and a little pepper 🧈
4 Spread or pipe ricotta cream over each pineapple slice, top with a spoonful of candied celery, sprinkle crushed pistachios and mint leaves 🍯
5 Finish with a light drizzle of honey and a crack of black pepper, chill briefly if desired, then serve immediately ❄️