A simple yet elegant desert which can be prepared in as long as it takes to roast a few hazelnuts. The taste explosion revealed when you combine these flavours seems like something you should have had to work much harder for!
- ¼ cup hazelnuts
- 2 persimmons
- 1 T lemon juice
- Half a tub of Drunken Nanny fresh lush goats cheese
- 3 sprigs of thyme leaves
Heat oven to 180 and roast hazelnuts for 10-12 mins or until fragrant.
Peel persimmon and cut into rounds approximately 5mm thick.
Place on a plate and brush with lemon juice. Dollop the goat’s cheese in the centre.
Top with crushed hazelnuts and thyme leaves.