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.
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