Pineapple Maccheroni With Raspberry Coulis

Pineapple Maccheroni With Raspberry Coulis

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Pineapple Maccheroni With Raspberry Coulis

The raspberry coulis on the bottom and the wild strawberries on top finish the dish off beautifully.

Ingredients

RASPBERRY COULIS

  • 250g of raspberries
  • icing sugar

FILLED PINEAPPLE

  • 1/3 pineapple, peeled
  • 1 apricot
  • 1 kiwi fruit
  • 1 apple
  • 1 pear
  • 75g of cream
  • 10g of sugar
  • 1 tsp vanilla extract

TO GARNISH

  • 1 handful of small mint leaves
  • 250g of wild strawberries
  • icing sugar

Instructions:

1. To begin, make the coulis. Blend the raspberries lightly, then pass through a sieve to remove the seeds. Sweeten with icing sugar to taste

  • icing sugar
  • 250g of raspberries

2. Prepare the pineapple by slicing thinly on a mandoline, a maximum of 1.5mm

  • 1/3 pineapple, peeled

3. Finely dice all of the fresh fruits

  • 1 pear
  • 1 apricot
  • 1 kiwi fruit
  • 1 apple

4. Whip the cream in a bowl with the sugar until stiff, then stir in the vanilla extract. Combine with the diced fruits and place in a piping bag

  • 1 tsp vanilla extract
  • 75g of cream
  • 10g of sugar

5. Roll up each slice of pineapple into a tube, then cut each tube in half down the middle

6. Stand up six pineapple ‘maccheroni’ on each serving plate and pipe in the cream and fruit mixture. Spoon the raspberry coulis around the maccheroni

7. Top with wild strawberries, dust with icing sugar and garnish with mint leaves. Serve immediately

  • icing sugar
  • 1 handful of small mint leaves
  • 250g of wild strawberries