Pineapple & passionfruit carpaccio

Method

• Step 1
  Use a sharp knife to remove the base and top of the pineapple so it sits flat on the work surface. Cut down the length of the pineapple, close to the skin, being careful not to remove too much flesh. To remove the “eyes”, hold the pineapple in one hand and cut 1cm-deep wedges around the flesh, following the diagonal lines of “eyes”. Discard. Halve the pineapple and cut crossways into thin slices.
• Step 2
  Arrange the pineapple slices, slightly overlapping, on serving plates. Top with a scoop of ice-cream and spoon over the passionfruit pulp. Sprinkle with the mint leaves. Serve immediately.