Pineapple maccheroni with fresh fruit and raspberry coulis
Item 1 of 1
- medium
- 6
- 60 minutes
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This clever little dessert sees thin strips of pineapple formed into tubes of ‘pasta’, which are them piped with finely diced fruits in a sweet whipped cream. The raspberry coulis on the bottom and the wild strawberries on top finish the dish off beautifully.
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Ingredients
Metric
Imperial
Raspberry coulis
- 250g of raspberries
- icing sugar
Filled pineapple
To garnish
- 1 handful of small mint leaves
- 250g of wild strawberries
- icing sugar
SAVE RECIPE
Method
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
- icing sugar
- 250g of raspberries
2
Prepare the pineapple by slicing thinly on a mandoline, a maximum of 1.5mm
- 1/3 pineapple, peeled
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
- icing sugar
- 1 handful of small mint leaves
- 250g of wild strawberries
First published in 2018
One of Italy's most celebrated chefs, Nadia Santini has spent decades shaping the cooking at of the three-Michelin-starred Dal Pescatore, combining classical Italian cooking with the elegance of French haute cuisine. Together with generations of the Santini family, she has helped transform a humble countryside restaurant into one of Europe's most revered dining destinations.
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