240
D
ES
SER
TS
FRUIT CARPACCIO,
kiwi-mint coulis
1 Prepare the kiwi-mint coulis. Set aside.
2 Wash, halve and stone the white peaches. Peel the kiwis, pineapple, melon, and
oranges, removing all the pith from the oranges.
3 Fit the food processing bowl and midi bowl; fit the 4mm slicing disc. Slice each
fruit separately using the FOOD PROCESSOR programme; set aside.
4 Cut the pomegranate in half and remove all the seeds, without any of the bitter
white skin.
5 Decoratively arrange the fruit slices on each plate. Sprinkle with pomegranate
seeds and drizzle with kiwi-mint coulis.
6 Refrigerate for 30 minutes to 1 hour before serving.
kiwi-mint coulis
1 Pour the water, syrup and honey into the metal bowl and run the EXPERT programme
for 5 minutes/speed 2A/130 °C.
2 Add the mint leaves and kiwis (halved) to the bowl, through the opening. Close
the opening by replacing the cap and run the EXPERT programme for 1 minute/
speed 18.
PREP TIME
: 20 min
COOKING TIME
: 5 min
RESTING TIME
: 30 min
2 white peaches
3 kiwis
½ pineapple
½ melon
2 small oranges
1 pomegranate or 80g
pomegranate seeds
KIWI-MINT COULIS:
100ml water
1 tbsp mint syrup
50ml honey
5 fresh mint leaves
2 kiwis, peeled
SERVES 6
PROGRAMMES
:
ATTACHMENTS
:
190
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...