The latest edition of Paper Chef - # 15 to be precise - is hosted by MagicTofu and the required ingredients are limes, beetroots, pears and aphrodisiac of your choice. My first beetrooty idea is either bortsch (no, not the noodles, but the delicious Eastern European soup) or then a simple beetroot salad. But however happily I'd cook that soup or salad, I'm not prepared to incorporate pears and limes into either of these dishes. Some dishes are best as they are.
As it happens, I'm preparing the dish on the über-sweet Valentine's Day, and thus a dessert would be more appropriate anyway. The aphrodisiac I chose was chocolate, or more precisely, white chocolate. After the ultimate chocolate blogger David Lebovitz himself praised this particular type of chocolate recently, I picked up a bar of Green & Black's white chocolate with Bourbon vanilla.
Here's my entry:
Mascarpone mousse with white chocolate and lime juice, topped with candied pear and beetroot
The mousse is a mixture of mascarpone, whipped double cream and melted white chocolate, seasoned with freshly squeezed lime juice. Topping - beetroot and pear slices that I first cooked in sugar syrup (separately, of course), and then dried in a very cool oven. The idea for candied beetroot slices came from here.
My previous Paper Chef #8 entry
MagicTofu's round-up of Paper Chef # 15
Tagged with: Paper Chef