Mini cakes on citrus fruit carpaccio and pomegranate
MINI CAKES ON CITRUS FRUIT CARPACCIO AND POMEGRANATE
2 packs of Kioene apricot, tomato and lemon peel mini cakes
2 blood oranges
a quarter of a pomegranate
Bake the mini cakes as indicated on the package. Remove the pomegranate seeds
Wash all the citrus fruits, peel them raw and cut them into thin slices. Arrange the citrus fruit slices on a serving plate, overlapping them slightly and alternating fruits and colours, and sprinkle lightly with brown sugar.
Arrange the mini cakes on top of the carpaccio, sprinkle with the pomegranate seeds and serve.