Pineapple & Lime Carpaccio

📝 Ingredients

• 1 very ripe pineapple (about 1.3 kg, i.e. 700 g of flesh)
• 2 limes
• 2 tbsp honey
• 10 g fresh mint
• 300 g Greek yoghurt
• 1 tsp vanilla extract
• 20 g desiccated coconut

🍴 Utensils

• Large, very sharp knife
• Chopping board
• Zester
• Frying pan
• Bowl
• Whisk

📖 Steps

1. Toast the coconut in a dry frying pan over a low heat for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant, then immediately tip it onto a cold plate to stop it cooking.
2. Cut off the base and crown of the pineapple, stand it upright on a board and remove the skin in strips from top to bottom with a large knife. Then remove any remaining brown “eyes” with the tip of the knife.
3. Halve the pineapple lengthways and cut out the fibrous core at an angle. Lay each half flat and slice it into very thin half-moons, 2 to 3 mm thick: a sharp knife and slow movements are all you need.
4. Finely grate the zest of the limes before squeezing them. Whisk the juice with 1 tbsp honey and half the zest. Arrange the pineapple in a rosette on 4 plates, overlapping the slices, drizzle with the juice and chill for 15 minutes.
5. Meanwhile, mix the Greek yoghurt with the vanilla extract and the rest of the honey until smooth and even. Keep chilled until serving.
6. At the last minute, stack the mint leaves, roll them up tightly and finely shred them with a knife: if cut too early, mint turns black and loses its fragrance.
7. Shape a quenelle of vanilla yoghurt using 2 tablespoons and place it in the centre of each plate. Sprinkle with the mint, toasted coconut and remaining zest, then serve well chilled.