Pineapple carpaccio with gorgonzola and mozzarella cheese fritters

• 100g gorgonzola
• 100g buffalo mozzarella
• 30g flour
• 75ml milk
• 25g butter
• 1 egg
• fresh strawberries to decorate

In a deep saucepan bring the milk with the butter to the boil; remove from heat, allow to set for a few seconds and gradually add the flour. Mix well to form a thick paste.

Spread the mixture on a flat surface and leave to rest.

When the paste is cool, transfer to a mixer and whisk vigorously while pouring in the egg. Beat for one minute, reduce speed to very low and add the crumbled cheeses. Season with a pinch of salt and freshly ground black pepper. Spoon out the mixture and refrigerate.

Meanwhile, slice the pineapple as thin as possible and place on the base of your serving plate.

Heat enough oil to fry the cheese fritters and carefully spoon out three servings per portion into the oil. Cook for about three minutes, turning the fritter with a fork occasionally.

To serve just place the cooked fritters on the pineapple, garnish with fresh strawberries and crumbled cheese.