Robert Wemischner

Persimmon “carpaccio”

Preparation info
  • Yield:

    12

    Servings, 8 to 10 slices per serving
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
24 net weight a

Method

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