23 April 2018
Carpaccio d'Ananas | Seasoning to cut Espelette, Jolokia, Trinidad or Reaper peppers
For 6 persons :
- 1 pineapple
- 200g of sugar
- 10cl of water
- 1 cap of amber rum
- 1 vanilla pod
- 10 mint leaves
- 1 Seasoning to be cut with the pepper of your choice
- Peel the pineapple
- Cut thin slices with a sharp knife.
- To make the syrup, mix the water, sugar, rum, vanilla and 5 mint leaves in a saucepan.
- When the syrup begins to boil, let reduce for a few minutes.
- Pour it over the pineapple slices.
- Leave to rest in the refrigerator until the preparation is cold.
- Arrange on a plate and sprinkle with a few chopped mint leaves.
- Cut a few chili pencil shavings of your choice.