Fig Carpaccio with Mascarpone and Hazelnuts
Breakfasts | Argentinian cuisine
⏳ Time
10 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Recipe by Alex Johnson, head chef of a popular American restaurant.
Ingredients
- Fig - 21.2 oz
- Mascarpone Cheese Unagrande - 4.2 oz
- Honey - 1.8 oz
- Roasted Peanuts - 0.7 oz
- Mint Leaves - 20 pieces
Step by Step guide
Step 1
In a bowl, mix room-temperature mascarpone with 30 g of honey until smooth. Transfer the resulting sauce into a pastry bag or vacuum-sealed bag.
Step 2
Trim the stem and base of the figs. Using a sharp knife, slice the figs into thin rings about half a centimeter thick and arrange them in a circle on the plate.
Step 3
Garnish with sauce, crushed hazelnuts, and mint leaves. Drizzle with honey on top.
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