Gastronomy
Oli de Mallorca
TROPICAL PINEAPPLE CARPACCIO WITH MALLORCAN OLIVE OIL AND ALMOND PARFAIT
: Dessert | : 4 | : low
Ingredients
1 tropical pineapple Sweet Pesto 100 ml Mallorcan olive oil 30 ml sugar syrup (1 part water-1 part sugar) 20 toasted pine nuts 20 g melon 40 g herbs Melissa, mint, basil, lemon verbena, tarragon Almond Parfait 2 eggs 3 yolks 200 g sugar 500 ml whipped cream 1 sheet of gelatine 50 g toasted ground almonds
Instructions
Blanch all of the above, and mix together with the pine nuts, melon, sugar syrup and the Mallorcan olive oil. Prepare a mixture with the eggs, yolks and sugar. Put the gelatine in cold water to dilute, and then add to the mixture with the whipped cream and chopped almonds. Leave in the freezer for 24 hours
Presentation
Serve the pineapple in carpaccio form (very thin slices). Decorate with the sweet pesto, a few drops of Mallorcan olive oil and raspberry sauce. Serve with the almond parfait.
Tropical pineapple carpaccio with Mallorcan olive oil and almond parfait - Recipes - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Josef Sauerschell
Josef Sauerschell - Cooks - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Josef Sauerschell
Es Racó d'Es Teix - Sa Vinya Vella, 6 - Deià
Tel: 971 63 95 01
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