Pineapple maccheroni with fresh fruit and raspberry coulis

PT1H

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Ingredients

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Imperial

Raspberry coulis

Filled pineapple

To garnish

1
To begin, make the coulis. Blend the raspberries lightly, then pass through a sieve to remove the seeds. Sweeten with icing sugar to taste
2
Prepare the pineapple by slicing thinly on a mandoline, a maximum of 1.5mm
3
Finely dice all of the fresh fruits
4
Whip the cream in a bowl with the sugar until stiff, then stir in the vanilla extract. Combine with the diced fruits and place in a piping bag
  • 1 tsp vanilla extract
  • 75g of cream
  • 10g of sugar
5
Roll up each slice of pineapple into a tube, then cut each tube in half down the middle
6
Stand up six pineapple 'maccheroni' on each serving plate and pipe in the cream and fruit mixture. Spoon the raspberry coulis around the maccheroni
7
Top with wild strawberries, dust with icing sugar and garnish with mint leaves. Serve immediately
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