1 papaya (500 g)
1 pineapple (400 g)
4 spoons of lime juice
2 spoons of white rum
3 spoons of grated lime zest
1 spoon of broken cinnamon
30 g of toasted hazelnuts
200 g of thinly sliced prosciutto
1/2 cup of heavy cream
2 spoons of natural yogurt
1 papaya (500 g)
1 pineapple (400 g)
4 spoons of lime juice
2 spoons of white rum
3 spoons of grated lime zest
1 spoon of broken cinnamon
30 g of toasted hazelnuts
200 g of thinly sliced prosciutto
1/2 cup of heavy cream
2 spoons of natural yogurt
Peel the papaya and cut it into fine slices
Peel the pineapple, cut it in half lengthwise, remove the seeds, and cut into fine slices
Arrange the fruits in circles on a round plate or individual plates
Mix the lime juice and rum and drizzle over the fruits
Sprinkle with grated zest and cinnamon
Cut the hazelnuts in half lengthwise and toast them carefully in a dry skillet
Distribute them over the fruits
In the center, place the prosciutto and cream mixed with yogurt
Serve as an appetizer
Serves 4.
