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Bonbon Sansho Leaves

Bonbon Sansho Leaves

Read time: < 1 Min
07th January 2024

See Koppert Cress’ recipe for Bonbon Sansho Leaves:


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


  • 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.
Bonbon Sansho Leaves

Brought to you by our partners, Koppert Cress


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