Fig Carpaccio with Mascarpone and Hazelnuts
Breakfasts • Argentinian
Description
Recipe by Alex Johnson, head chef of a popular American restaurant.
Ingredients
- Fig 20 oz
- Mascarpone Cheese Unagrande 5 oz
- Honey 0 oz
- Roasted Peanuts 0 oz
- Mint Leaves 20 pieces
Step-by-Step Guide
Step 1
In a bowl, mix room-temperature mascarpone with 30 g of honey until smooth. Transfer the resulting sauce into a pastry bag or vacuum-sealed bag.
Step 2
Trim the stem and base of the figs. Using a sharp knife, slice the figs into thin rings about half a centimeter thick and arrange them in a circle on the plate.
Step 3
Garnish with sauce, crushed hazelnuts, and mint leaves. Drizzle with honey on top.
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