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Persimmon “carpaccio”
Preparation info
- Yield:
12
Servings, 8 to 10 slices per serving - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
- 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