Bonbon Sansho Leaves

See Koppert Cress’ recipe for Bonbon Sansho Leaves:

INGREDIENTS

• 40 gr goat’s cheese
• 6 large green olives
• 12 Sansho Leaves       
• 100 ml sparkling water
• 70 gr Tempura mix
• Vegetable oil to fry

METHOD

• Put the goat cheese in a piping bag.
• Cut the olive through the middle (vertically).
• Fill each half olives with the goat cheese and one leave of Sansho Leaves.
• Put the other half of the olive back on top so you get another ‘whole’ olive.
• Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
• Dip the olives in the batter and fry them in a medium hot oil.
• Place the “BonBon” on a board and top with Sansho Leaves.

Brought to you by our partners, Koppert Cress. 

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.