Tête de Moine AOP rosettes on a carpaccio of exotic fruit

Preparation

• Cut the passion fruit in half before scooping out the seeds and juice.
• Peel all of the other fruit and cut it into 3 to 4-mm thin slices using a mandoline slicer. Use a biscuit cutter with a diameter of 6 cm to cut out discs from the flesh of the fruit.
• Arrange the fruit discs on the plates in the form of rosettes. Sprinkle with the passion fruit seeds and finely chopped mint.
• Garnish each plate with 2 Tête de Moine AOP rosettes.

Ingredients

• 8 Tête de Moine AOP rosettes
• 1 Victoria pineapple
• 1 small papaya
• 4 mint leaves
• 2 passion fruit
• 1 mango
• 2 kiwi fruits