Persimmon carpaccio
How to cook Persimmon carpaccio
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.
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