Persimmon “carpaccio”

Preparation info
  • Yield:


    Servings, 8 to 10 slices per serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
24 net weight a


  • Peel the persimmons and slice into thin but not translucent slices using a mandoline with the flat side facing the blade.

Assembly and plating

Overlap the slices of the persimmon “carpaccio” in a circle, measuring approximately 5 inches in diameter, at the center of the plate. Brush the fruit lightly with simple syr