Cream the butter and the icing sugar. Add the cream cheese and beat until just combined. Transfer to a piping bag with a nozzle. Refrigerate until needed. Use
Top and tail the pineapple ends and remove the skin. Use a melon baller/parisienne scoop to scoop 24 balls from the pineapple flesh – 3 balls per serving.
Wash and peel the carrots. Cook the whole carrots in the carrot juice until al dente (just soft). Use a melon baller/parisienne scoop to scoop 32 balls from the carrots – 4 per serving.
Assemble the elements of this dessert by following the photo, or as you wish.
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