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.
Calories248.9kcal
Proteins4.4grams
Fats10.4grams
Carbohydrates44.7grams
Persimmon
1
kg
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Cilantro
10
g
Dill
10
g
Parsley
10
g
Basil
10
g
1
The greens should be washed well.
- Cilantro: 10 g
- Dill: 10 g
- Tarragon (estragon): 10 g
- Parsley: 10 g
- Basil: 10 g
2
Chop finely.
- Cilantro: 10 g
- Dill: 10 g
- Tarragon (estragon): 10 g
- Parsley: 10 g
- Basil: 10 g
3
Add vegetable oil, salt, and pepper to taste.
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Mix
5
Wash the persimmon and slice it into thin rounds.
- Persimmon: 1 kg
6
Grate sheep cheese on a coarse grater.
- Sheep's milk cheese: 40 g
7
Chop the nuts finely.
- Roasted hazelnuts: 20 g
8
Add sheep cheese and crushed hazelnuts to the melted cheese.
- Mascarpone cheese: 40 g
- Sheep's milk cheese: 40 g
- Roasted hazelnuts: 20 g
9
Place the cheese filling on the persimmon circles and roll them like a calla lily.
- Persimmon: 1 kg
10
Place the greens on a plate and arrange the persimmon petals next to them.
- Cilantro: 10 g
- Dill: 10 g
- Tarragon (estragon): 10 g
- Parsley: 10 g
- Basil: 10 g
11
Decorate with pomegranate seeds and crushed hazelnuts.
- Pomegranate seeds (arils): 10 g
- Roasted hazelnuts: 20 g
