Persimmon petals with cheese

4 servings

30 minutes

The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.

Energy value per serving

• Calories: 248.9
• Proteins: 4.4g
• Fats: 10.4g
• Carbohydrates: 44.7g

Ingredients

• Persimmon: 1 kg
• Pomegranate seeds: 10 g
• Roasted hazelnuts: 20 g
• Mascarpone cheese: 40 g
• Sheep cheese: 40 g
• Vegetable oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Coriander: 10 g
• Dill: 10 g
• Tarragon: 10 g
• Parsley: 10 g
• Basil: 10 g

Cooking steps

1. The greens should be washed well.

   Required ingredients:

   • Coriander: 10 g
   • Dill: 10 g
   • Tarragon: 10 g
   • Parsley: 10 g
   • Basil: 10 g

2. Chop finely.

   Required ingredients:

   • Coriander: 10 g
   • Dill: 10 g
   • Tarragon: 10 g
   • Parsley: 10 g
   • Basil: 10 g

3. Add vegetable oil, salt, and pepper to taste.

   Required ingredients:

   • Vegetable oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Mix

5. Wash the persimmon and slice it into thin rounds.

   Required ingredients:

   • Persimmon: 1 kg

6. Grate sheep cheese on a coarse grater.

   Required ingredients:

   • Sheep cheese: 40 g

7. Chop the nuts finely.

   Required ingredients:

   • Roasted hazelnuts: 20 g

8. Add sheep cheese and crushed hazelnuts to the melted cheese.

   Required ingredients:

   • Mascarpone cheese: 40 g
   • Sheep cheese: 40 g
   • Roasted hazelnuts: 20 g

9. Place the cheese filling on the persimmon circles and roll them like a calla lily.

   Required ingredients:

   • Persimmon: 1 kg

10. Place the greens on a plate and arrange the persimmon petals next to them.

    Required ingredients:

    • Coriander: 10 g
    • Dill: 10 g
    • Tarragon: 10 g
    • Parsley: 10 g
    • Basil: 10 g

11. Decorate with pomegranate seeds and crushed hazelnuts.

    Required ingredients:

    • Pomegranate seeds: 10 g
    • Roasted hazelnuts: 20 g