Cook4me+ Mandarin and Ginger Carpaccio

• 9 mandarins (not too ripe), peeled and very thinly sliced
• Zest of 1.5 mandarin(s), very thinly sliced
• 450 ml water for syrup
• 1 lime (or lemon)
• 1.5 cm fresh ginger, peeled and sliced
• 120 g sugar
• 25 fresh mint leaves, washed and finely chopped

Prepare the ingredients.

Arrange the mandarin slices on a flat plate or in shallow dishes.

Put the mandarin zest and 200 ml water into the pot. Let boil and then drain the water.

In the pot with the zest, add sugar, water for syrup, lime and ginger.

Pressure Cooking Time: 5 mins.

Strain the syrup and let it cool. Pour over the mandarin carpaccio. Serve cold, decorated with mint.