Filter
Reset
Sort ByRelevance
BICKLEYSC
Ananascarpaccio with tropical fruit and sorbet ice
Carpaccio of kiwano, pitahaya, pineapple and lemon sorbet.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minDessertblackberry, Blackberry jam, kirsch, berry liqueur, Greek yoghurt, light brown caster sugar,crème brûlée of yogurt with blackberries
-
30 minDessertnavels orange, sugar, orange juice, cognac, sugar, whipped cream,caramel oranges with orange cream
-
195 minDessertWhite chocolate, fresh cream, soft nougat, mango slices, powdered sugar,white chocolate nougat parfait
-
515 minDessertorange, peeled pistachio nuts, sugar, white gelatin, cornstarch, lemon juice, powdered sugar, oil to grease,lokum (Turkish fruit)
Nutrition
195Calories
Sodium0% DV5mg
Fat6% DV4g
Protein4% DV2g
Carbs12% DV36g
Fiber12% DV3g
Loved it