MAGIMIX Cook Expert Recipe Manual page 121

FRUIT CARPACCIO,
kiwi-mint coulis
: 20 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E S
2 white peaches
3 kiwis
½ pineapple
½ melon
2 small oranges
1 pomegranate or 80g
pomegranate seeds
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.
240
190
: 5 min : 30 min
R E S T I N G T I M E
: :
AT TA C H M E N T S
K I W I - M I N T C O U L I S :
100ml water
1 tbsp mint syrup
50ml honey
5 fresh mint leaves
2 kiwis, peeled