Carpaccio Of Pineapple With Coriander
100g red currants
1 bunch coriander
1 small piece fresh ginger
1 egg white
100g sugar crystals
30g caster sugar
Sprinkle the sugar crystals over individual plates.
Wash and dry the coriander leaves (keep stalks back).
Beat the egg white with a few drops of water, until it begins to stiffen, then brush over both sides of the coriander leaves. Dip each leaf into sugar, to coat completely.
Leave leaves to dry, under grill for an hour.
Bring 100ml, water and caster sugar to the boil.
Add chopped coriander stalks and peeled, sliced ginger.
Leave to cool.
Wash and dry limes.
Grate zest, press half a lime and add juice to syrup.
Prepare pineapple: Remove skin and core, quarter, then slice each quarter as thinly as possible.
Arrange pineapple on plates.
Brush with syrup, then sprinkle with lime zest.
Chill for 20 minutes.
Wash red currants, then remove pips.
Decorate plates with spare coriander leave and red currants just before serving.