Fruit carpaccio kiwi-mint coulis

Fruit carpaccio kiwi-mint coulis

Recipe by: Magimix
★ ★ ★ ★ ★ ☆ 19 ratings
Preparation : 20 min
Cooking : 5 min
Total time : 55 min
Rest : 30 min
Accessories :
6 people

0.5 pineapple

1 pomegranate

3 kiwis

0.5 melon

2 small oranges

2 white peaches

100 ml water

1 tbsp mint syrup

50 ml honey

5 leaves mint

2 kiwis

Associated products

COOK EXPERT

COOK EXPERT

RECIPE STEPS
1
Peel and then quarter the kiwis.
  • 2 kiwis
2
Put all the ingredients in the metal bowl and run the program.
  • 100 ml water
  • 1 tbsp mint syrup
  • 50 ml honey
Expert | 05:00 / 2A / 130°C
3
Add the mint leaves through the opening, then incorporate the kiwi flesh to the bowl. Close the cap and run the porgramme.
  • 5 leaves mint
  • 2 kiwis
Expert | 01:00 / 18 / __°C
4
Peel the kiwis, pineapple, and melon. Wash, halve and stone the peaches. Peel the oranges and ensure all the pith is removed.
  • 0.5 pineapple
  • 3 kiwis
  • 0.5 melon
  • 2 small oranges
  • 2 white peaches
5
Install the transparent bowl and the midi bowl with the 4mm slicing disc. Run the program and slice each fruit separately.
  • 0.5 pineapple
  • 3 kiwis
  • 0.5 melon
  • 2 white peaches
6
Cut the pomegranate in half and remove all the seeds, without any of the bitter white skin.
  • 1 pomegranate
7
Decoratively arrange thin strips of the fruit slices on each plate. Sprinkle with pomegranate seeds and drizzle with a little coulis.
8
Refrigerate for 30 minutes to 1 hour before serving.

© photos Sandra Mahut © 2014 Hachette Livre (Marabout)

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