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Pineapple carpaccio with lemongrass jelly


  • 1 large pineapple

  • 500ml water

  • 300g caster sugar

  • 1 lemongrass

  • ½ vanilla pod

  • 2 star anise

  • 1 red chilli

  • A handful of toasted coconut flakes

  • For the lemongrass jelly

  • 250ml water

  • Zest and juice of 1 lemon

  • 3 lemongrass, chopped

  • 60g caster sugar

  • 2½ leaves gelatin, soaked


  • 1.

    Pour the water and sugar in a pan, bring to the boil and divide in half. Add the lemongrass, chilli, star anise and vanilla in one half and bring to the boil.

  • 2.

    Peel the pineapple, cut in half, and on a Japanese mandolin slice ribbons with one half of the pineapple. Place in a bowl and pour over the spiced syrup. Cover and leave in the fridge for 2 hours.

  • 3.

    Chop the other half into chunks and whizz in a blender. Add the other half of the syrup and churn in an ice cream machine.

  • 4.

    To serve arrange the sliced pineapple in a bowl, add a spoon of sorbet and top with the coconut. Spoon on dollops of jelly.

  • For the lemongrass jelly:

  • 1.

    Bring the water and sugar to the boil. Add the zest, juice and lemongrass and infuse for 2 hours.

  • 2.

    Pass through a sieve, gently warm, add the gelatin, pass through a sieve again and set in the fridge.

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