Seared Binchotan Mille-feuille Lingering Char Essence

appetizer

Even in its final ember, Binchotan still seduces. This never-before-seen mille-feuille layers seared charcoal with smoked cheese and basil, crafting forbidden strata of rich, smoky decadence.

材料

Binchotan charcoalsliced thinly 6 pieces
Smoked cheese3 slices
Basil leaves6
Olive oilas needed
Black peppera pinch
Dried rose petals2

作り方

  1. 1

    Lightly sear binchotan slices to release aroma

  2. 2

    Layer charcoal

  3. 3

    cheese

  4. 4

    and basil alternately into three tiers

  5. 5

    Drizzle olive oil and grind black pepper over

  6. 6

    Garnish with dried rose petals

🗨️コメント： Never thought I'd be eating layers of binchotan… a smoky dream come true 🥀🔥
     

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