Persimmon carpaccio

Name: Persimmon carpaccio
Total time: 20 min
Yield: 4
Ingredients: large persimmon - 2 pcs.; cane sugar - 80 g; sugar - 80 g; pasted s/m – 80 years; cottage cheese - 80 g; sour cream - 40 g; goat cheese - 40 g; popcorn - 40 g; vanilla bean - 4 g; Mint - 1 branch

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Cooking time: 20 min

Servings: 4

Cooking

Step 1

Cut the persimmon with a sharp knife into thin circles (2-3 mm).

Step 2

Grate goat cheese. Beat cottage cheese, sour cream and vanilla in a cream. Rub the sea buckthorn with sugar.

Step 3

Put the chopped persimmon on a plate, sprinkle with cane sugar and goat cheese on top. Pour over curd cream and sea buckthorn. Garnish with popcorn and mint.

Ingredients

large persimmon - 2 pcs.

cane sugar - 80 g

sugar - 80 g

pasted s/m – 80 years

cottage cheese - 80 g

sour cream - 40 g

goat cheese - 40 g

popcorn - 40 g

vanilla bean - 4 g

Mint - 1 branch

Author

Cookinero

Total Reviews: 0

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