Recipe for Pink Lady® Apple Carpaccio

Prepare the coconut whipped cream: A few hours in advance, place the can of coconut milk in the refrigerator. 30 minutes before, place your bowl and whisk in the freezer.

Place the solidified coconut milk in your mixing bowl and beat it with the coconut syrup until you achieve a whipped cream texture. Set aside in a piping bag.

Prepare the syrup: Pour the coconut sugar with the water and grated tonka bean into a saucepan. Cook until boiling and until the sugar is completely dissolved. Set aside.

Prepare the carpaccio: Thinly slice the apples using a mandoline.

Soak them in a water bath with lemon juice to prevent them from browning while waiting to serve.

For plating: In 2 plates, arrange the apple slices, add a little syrup, and spoon the coconut whipped cream on top. Finish by grating some lime zest.

To finish, enjoy immediately.