Wafer-thin persimmon carpaccio paired with a fresh raspberry vinaigrette and creamy burrata. Sweet, refreshing, and silky smooth in perfect harmony. An elegant, surprisingly delicious dish.
Ingredients (sharing portion for approximately 4/5 people):
Raspberry vinaigrette:
*125 g raspberries, halved
*45 g pomegranate seeds
*0.5 shallot, finely chopped
*handful of mint (instead of dill! I didn't have any mint at home, oops, haha)
*a generous dash of extra virgin olive oil
*2 tbsp balsamic vinegar
*juice of 0.5 lime
*1 tsp honey
*chili flakes
Carpaccio:
*3 to 4 (ripe) persimmons
*2 balls of burrata
*handful of candied pecans, chopped
*4 tsp balsamic pearls
*optional: extra honey
*optional: edible flowers
Preparation method:
1. Mix the raspberries together with the pomegranate seeds, shallot, mint, olive oil, balsamic vinegar, lime juice, honey and chili flakes to make a vinaigrette.
2. Thinly slice the persimmon. Arrange on a nice serving platter. Spoon the vinaigrette over the top. Top with the burrata and garnish with candied pecans, balsamic pearls, (honey), and edible flowers.
