Now for a delicious and refreshing dessert of Assorted Fruit Tartare with Pineapple Mint Broth.
This dessert is the last item of our 3-course menu with the Appetizer of Smoked Salmon, Pan-fried Duck Liver, Beetroot Compote and the main course of Duck Leg Confit, Squash rice and Mushroom a la Bordelaise.
30 grams Melon
30 grams Mango
30 grams Strawberries
30 grams Red Apple
30 grams Pineapple
100 ml Water
1 gram Mint
Dice melon, mango, strawberries, red apple. Combine all of the fruits except the pineapple and let it cool inside the chiller.
To make pineapple broth:
Combine pineapple and water then let it simmer. Use hand blender to make the pineapple smooth. Put chopped mint last minute.
Using a ring mold, put all of the chopped fruits together. Serve the pineapple mint broth on a separate small milk jar.
Ready to serve.