Apple Carpaccio with Ice Cream
Super thin apple slices, with a citrus dressing, caramelized nuts and a scoop of ice cream. Apple Carpaccio with Ice Cream is a light finish of a good meal with just a little bit of indulgence.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 people
- 2 tablespoons pumpkin seeds
- 1 tablespoon confectioner's sugar
- 1 apple cored, NOT peeled
- 1/2 lemon juice
- 1/2 orange juice and zest
- 1/2 pomegranate seeds
- 1 tablespoon honey
- 2 scoops ice cream vanilla
Place the pumpkin seeds on a baking sheet and place in the oven. Heat the oven to 350 degrees F. with pumpkin seeds in the oven. Take out of the oven when it reaches 350 degrees. Seeds should be roasted. Adjust according to your oven.
Sprinkle pumpkin seeds with confectioner's sugar and place baking sheet back in the oven. Bake for 10-15 minutes. Every now and then hustle the seeds and sugar until the sugar sticks and start to caramelize. Take out of the oven and allow to cool.
Mix lemon and orange juice.
Slice the cored apple as thin as possible, making use of a mandoline. Slice from top to bottom, so you have a circle with a hole in the center. Divide the apple slices over 2 plates. Poor the citrus juice over the apple slices, this is the 'dressing' and will prevent the apple from turning brown.
Sprinkle pomegranate seeds, pumpkin seeds and orange zest over the apple slices. Place a scoop of ice cream in the center.
Drizzle with a little bit of honey and garnish with freshly chopped mint.
- 1. Instead of pumpkin seeds, you can use pine nuts or pecans.
Calories: 234kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 441mg | Fiber: 7g | Sugar: 35g | Vitamin A: 125IU | Vitamin C: 43.1mg | Calcium: 33mg | Iron: 1.4mg