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86 Ingredients Preparation Serves 2 | Preparation time: 30 minutes + between 2 and 24 hours for marinating 60 ml whisky 2 tbsp. brown sugar 100 ml water ½ fresh pineapple, ready to cook | quartered and sliced thinly 1 lemongrass stalk | halved and cut into roughly 10 cm long pieces 1 tsp. green peppercorns | coarsely ground 1 tsp. pink peppercorns | coarsely crushed Accessories: Vacuum sealing bags Saucepan Briefly bring the whisky to the boil in a pan, add the sugar and water, then bring to the boil again. Reduce the liquid by half and leave to cool. Distribute the pineapple evenly inside the vacuum sealing bag. Scatter the pink and green peppercorns over the pineapple slices together with the lemongrass and the cooled liquid, then vacuum seal using the settings indicated. Leave in the refrigerator to marinate for 2 to 24 hours. Take the pineapple carpaccio out of the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Pineapple carpaccio Useful tip The longer the marinating time, the more intense the flavour. It can be served as a fruity accompaniment to ice cream, cream or chocolate cake, but can also be paired with savoury food such as Parma ham. Pink peppercorns are a Brazilian berry with a fruity, slightly resinous flavour.