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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
CaloriesProteinsFatsCarbohydrates
248.9
kcal
4.4g
grams
10.4g
grams
44.7g
grams
Ingredients
4servings
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:
    1. Coriander: 10 g
    2. Dill: 10 g
    3. Tarragon: 10 g
    4. Parsley: 10 g
    5. Basil: 10 g

  • 2

    Chop finely.

    Required ingredients:
    1. Coriander: 10 g
    2. Dill: 10 g
    3. Tarragon: 10 g
    4. Parsley: 10 g
    5. Basil: 10 g

  • 3

    Add vegetable oil, salt, and pepper to taste.

    Required ingredients:
    1. Vegetable oil:  to taste
    2. Salt:  to taste
    3. Ground black pepper:  to taste

  • 4

    Mix

  • 5

    Wash the persimmon and slice it into thin rounds.

    Required ingredients:
    1. Persimmon: 1 kg

  • 6

    Grate sheep cheese on a coarse grater.

    Required ingredients:
    1. Sheep cheese: 40 g

  • 7

    Chop the nuts finely.

    Required ingredients:
    1. Roasted hazelnuts: 20 g

  • 8

    Add sheep cheese and crushed hazelnuts to the melted cheese.

    Required ingredients:
    1. Mascarpone cheese: 40 g
    2. Sheep cheese: 40 g
    3. Roasted hazelnuts: 20 g

  • 9

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

    Required ingredients:
    1. Persimmon: 1 kg

  • 10

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

    Required ingredients:
    1. Coriander: 10 g
    2. Dill: 10 g
    3. Tarragon: 10 g
    4. Parsley: 10 g
    5. Basil: 10 g

  • 11

    Decorate with pomegranate seeds and crushed hazelnuts.

    Required ingredients:
    1. Pomegranate seeds: 10 g
    2. Roasted hazelnuts: 20 g

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