Welcome to our website !

Lime caramel with pineapple carpaccio

By April 13, 2018 ,

This recipe is my go-to when I don't fancy making an elaborate dessert but need something fresh and simple at the end of a meal. First of all you need to make the caramel, it is simple, but you need to keep an eye on it. The trick is having a good solid based pan (I prefer to use a non stick pan), it has to be very clean otherwise your syrup will crystallise and go lumpy. 

I would also advise that you invest in a sugar thermometer or a thermapen if you intend to make this as you need to be able to monitor the temperature. You will note that after 110c the process of it coming up to temperature is very slow, but don't take your eye off it. 
Use granulated sugar rather than caster, as it is less likely to crystallise. Liquid caramel can keep for up to 3 weeks in the fridge. 

Also be very, very careful when making this as a sugar syrup burn is pretty nasty, so resist the urge to stick your finger in for a taste. If you do happen to get splashed run your hand immediately under cold water. 

Lime Caramel 

100g granulated sugar
40ml water
Zest of 1 lime
Red chilli pepper very finely chopped and seeds removed

Place the sugar and water into a pan and stir gently until all the sugar has dissolved and begins to boil, after that point DO NOT stir otherwise it will crystallise
You will notice that the sugar starts to colour on the outside, when it starts to do this start swirling the pan gently to ensure an even colour throughout
Keep an eye on the temperature, you are aiming for 170c
Once it has reached the correct temperature, take the pan off the heat and dip the bottom in some cold water to stop the sugar from continuing to cook
You can add a little more warm water to the caramel to make it more syrupy if it is too thick
Take care when adding water to the sugar syrup as it will splutter a lot when adding the water
Add the zest and the chilli to the syrup once it has cooled as you don't want to over cook them
Place in a heatproof bowl and cover until needed

For the pineapple
Slice off the leaves and skin
Remove the tough core
Thinly slice the pineapple and then serve drizzled with the caramel 
I sometimes like to add red peppercorns as it adds a nice kick and flavour 

You Might Also Like