Persimmon Petals with Cheese
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
This recipe was shared with us by the head chef of a popular American restaurant, Jane Smith.
Ingredients
- Persimmon - 2 lbs
- Pomegranate Seeds - 0.4 oz
- Roasted Peanuts - 0.7 oz
- Mascarpone Cheese Unagrande - 1.4 oz
- Farmers cheese - 1.4 oz
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Cilantro - 0.4 oz
- Dill - 0.4 oz
- Tarragon - 0.4 oz
- Parsley - 0.4 oz
- Basil - 0.4 oz
Step by Step guide
Step 1
Wash the herbs thoroughly.
Step 2
Chop finely.
Step 3
Add vegetable oil, salt, and pepper to taste.
Step 4
Mix well.
Step 5
Wash the persimmons and slice them into thin rounds.
Step 6
Grate the sheep cheese on a coarse grater.
Step 7
Chop the nuts finely.
Step 8
Add the sheep cheese and chopped hazelnuts to the mascarpone cheese.
Step 9
Place the cheese filling on the persimmon slices and roll them up like calla lily flowers.
Step 10
Arrange the herbs on a plate and place the persimmon petals nearby.
Step 11
Garnish with pomegranate seeds and crushed hazelnuts.
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