Alice Rose Pineapple carpaccio is one of those desserts that looks like it took a great deal of skill and is in fact almost entirely knife work.
Paper-thin slices of ripe pineapple are laid out across a plate like a carpaccio of beef, then dressed with a warm, lightly spiced syrup, lime juice and fresh mint, which makes for a dessert that’s fresh, light and a bit elegant.
It’s an ideal way to end a rich meal, and it takes about twenty minutes, most of which is slicing.
Why Slicing the Pineapple Paper-Thin Changes How It Eats
Pineapple chunks are juicy and sharply acidic, and in large pieces, that acidity can feel quite harsh on the tongue.
Slicing the fruit paper-thin changes this, spreading the flavour across a much larger surface area so each bite is milder, more delicate and more fragrant, while the thin slices also soak up the syrup far more evenly.
The warm syrup does something quietly important too. Warming it with vanilla and a little spice, then spooning it over while still slightly warm, slightly softens the slices and draws out their juice, creating a light, fragrant dressing on the plate.
A final squeeze of lime and a scatter of mint add freshness that balances the sweetness of the syrup.
Ingredients for Gordon Ramsay Pineapple Carpaccio
- 1 large ripe pineapple
- 60g caster sugar
- 100ml water
- 1 vanilla pod, split, or 1 tsp vanilla extract
- 1 star anise
- Juice of 2 limes, plus zest of 1
- Small handful of fresh mint leaves, finely shredded
- Vanilla ice cream or coconut sorbet, to serve (optional)
How to Make Gordon Ramsay Pineapple Carpaccio — Step by Step
Step 1 — Prepare the Pineapple
Cut the top and base off the pineapple, then slice away the skin, removing any brown eyes. Cut the pineapple in half lengthways and remove the tough core.
Step 2 — Slice Thinly
Using a very sharp knife, or a mandoline, slice the pineapple as thinly as you can, aiming for paper-thin slices.
Step 3 — Arrange
Lay the slices out in overlapping circles on chilled plates, covering the surface of each plate.
Step 4 — Make the Syrup
Combine the sugar, water, vanilla and star anise in a small pan. Heat gently, stirring, until the sugar dissolves, then simmer for 5 minutes, until slightly syrupy.
Step 5 — Add the Lime
Remove from the heat, discard the star anise and vanilla pod, and stir in the lime juice and zest.
Step 6 — Dress
Spoon the warm syrup evenly over the pineapple slices.
Step 7 — Finish
Scatter with shredded mint. Serve immediately, with a scoop of ice cream or sorbet if you like.
My Top Tips for the Best Gordon Ramsay Pineapple Carpaccio
Use a very ripe pineapple, as it’s sweeter and more fragrant, and holds up better to being sliced very thinly.
Slice as thinly as possible, as this is what makes the dish a carpaccio rather than just pineapple slices.
Chill the plates beforehand, since cold plates help keep the delicate slices fresh and appealing for longer.
Spoon the syrup over while still slightly warm, as this helps it soak into the slices and release their juice.
Shred the mint just before serving, as it bruises and darkens quickly once cut.
Serving Suggestions
Serve with a small scoop of vanilla ice cream or coconut sorbet in the centre, or on its own as a light palate-cleanser after a rich main course. A few toasted coconut flakes scattered over the top add a little crunch.
How to Store Gordon Ramsay Pineapple Carpaccio
In the fridge: Best assembled shortly before serving, but the sliced pineapple and syrup can be stored separately, covered, in the fridge for up to 1 day.
In the freezer: Not suitable for freezing, as the pineapple slices turn mushy and watery once defrosted.
Gordon Ramsay Pineapple Carpaccio Recipe
Ingredients
Method
- Peel, halve and core the pineapple.
- Slice paper-thin.
- Arrange in overlapping circles on chilled plates.
- Simmer sugar, water, vanilla and star anise 5 minutes.
- Remove from heat, discard spices, stir in lime juice and zest.
- Spoon warm syrup over the pineapple.
- Scatter with mint, serve with ice cream if desired.
Notes
Frequently Asked Questions About Gordon Ramsay Pineapple Carpaccio
How do I know if a pineapple is ripe?
A ripe pineapple smells sweet and fragrant at the base, and the leaves in the centre pull out fairly easily. The skin should be golden, with a little give when pressed.
Do I need a mandoline to slice the pineapple thinly?
No — a very sharp knife works well, though a mandoline gives more even, thinner slices with less effort.
Can I use tinned pineapple instead?
It’s not recommended, as tinned pineapple is too soft to slice thinly and lacks the fresh flavour and bite that makes this dessert work.
Can I make this dessert ahead of time?
You can slice the pineapple and make the syrup up to a day ahead, storing them separately, then assemble just before serving for the freshest result.
