Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Robiola in Chestnuts with Persimmon Sauce
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
8 x ca. 30 gRobiola cheese
 (packages come with two 4-oz cubes)
1/2 TasseRoasted chestnuts; finely chopped
Ripe persimmon
2 x ca. 30 gorange juice
2 Esslöffelsugar
die Zubereitung:

In New York City you can find roasted chestnuts readily. However, if you can not find roasted chestnuts, here is what to do. Take 10 chestnuts and score a cross on the pointed end of each chestnut. Roast in the oven at 400 degrees for about 20 minutes. Peel and chop.

Remove the Robiola cheese from its package and drain its liquid. Cut each cube into 2 pieces. Gently press each piece into the chestnuts. The chestnuts should adhere to all sides of the cheese. Set aside at room temperature.

Peel and seed the persimmon and place in a blender with the orange juice and sugar. Blend until smooth, about 1 minute.

Divide the sauce among 4 dessert plates, place a piece of nut crusted cheese in the center of each plate and serve.


Per serving: 74 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Anmerkungen zum Rezept: