Pineap­ple carpac­cio

Australian Women’s Weekly NZ - - DESSERTS -

SERVES 6 PREP TIME 10 MIN­UTES 2 ta­ble­spoons ca­cao nibs 1 ta­ble­spoon brown sugar 1 medium (320g) pome­gran­ate ⅓ cup (95g) natural yo­ghurt 1 medium (1.25kg) ripe pineap­ple, peeled, cored, sliced thinly 2 ta­ble­spoons fresh mint leaves ½ vanilla bean, sliced finely 1 Com­bine the ca­cao nibs and sugar in a small food pro­ces­sor or blender; process to a fine crumb. 2 Cut pome­gran­ate in half cross­ways. Hold it, cut-side down, in the palm of your hand over a bowl, then hit the out­side firmly with a wooden spoon. The seeds should fall out eas­ily; dis­card any white pith that falls out with them. You will need about ⅓ cup seeds for this recipe. 3 Stir the yo­ghurt in a small bowl and add a lit­tle wa­ter if needed to give a thick, driz­zly con­sis­tency. 4 Ar­range pineap­ple on a serv­ing plat­ter. Driz­zle yo­ghurt over pineap­ple and sprin­kle with ca­cao crumb. Scat­ter with pome­gran­ate seeds, mint and vanilla bean. Not suit­able to freeze.

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