Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream

Ingredients

1 cup raw organic honey or raw agave
1 vanilla bean, cut down the middle lengthwise and scraped with a small paring knife
1 tablespoon ginger juice

Preparation

1
Combine ingredients for the syrup and set aside, covered.
2
Place ginger juice in a large bowl and add cream. Honey or agave may be added to sweeten, if desired. Beat until semi-stiff peaks form. Set aside
3
Slice thinly around the pit of each piece of fruit and arrange on a large platter in layers. Drizzle with desired amount of syrup and spoon a dollop of cream on top. Garnish with lavender buds and a sprig of fresh mint.

Tools

 



About

Prep time: 20 minutes | Total time: 30 minutes

Recipe adapted from Matthew Kenney

Yield:

1 servings

Added:

July 28, 2010

Creator:

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