Ananascarpaccio with tropical fruit and sorbet ice

Name: ananascarpaccio with tropical fruit and sorbet ice
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 kiwano; 1 pitahaya; 2 Scale ananascarpaccio; 4 scoop lemon sorbet

Carpaccio of kiwano, pitahaya, pineapple and lemon sorbet.

Ingredients

1 kiwano
1 pitahaya

2 Scale ananascarpaccio
4 scoop lemon sorbet

Kitchen Stuff

1 ice cream roll

Directions

Cut the kiwano and the pitahaya in half.
Using a spoon, spoon the flesh out of the fruit and cut the pitaya flesh into cubes of ½ cm.
Or peel the pitahaya like a banana, that cuts even easier.
Divide the pineapple over the plates in a tile-shaped manner and scoop a scoop of ice cream in the middle.
Divide the kiwano and pitahaya cubes and garnish with the blueberries and sunflower seeds from the packaging.
The red berries and vanilla sauce from the packaging are not used.