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Marinated orange with campari, raspberry vinegar & white chocolate
from: MolinieChocolate needn’t just be a dessert. It coulde well be fused with the main course. Bon appetit The really hardcore chocolate lovers know that this delight needn’t merely just be a ‘sweet dish’. And likewise, all true chocoholics know that it is a vegetable since it comes from the cocoa bean (and beans are veggies!). However, not many know that chocolate can be merged with a range of food items to create some rather delicious entrees. The South Americans have been doing it for years. Now the chef world adding these recipes in their menu
Serves 4 portions
Ingredients
- Orange 6-8 pieces
- Beetroots 500 grms
- Campari 200 ml
- Grenadine syrup 50 ml
- Raspberry vinegar 30 ml
- Sunflower oil 100 ml
- Dijon Mustard 30 grams
- White Chocolate 125 grams
- Mix green salad
- Salt and white pepper to taste
Preparation of Marinated orange with campari, raspberry vinegar & white chocolate
- Remove the skin of the orange evenly with a knife, place in a bowl and marinate the orange over night in the fridge with Campari and grenadine syrup.
- Boil the beetroot in salted water until well cooked and then keep it aside to cool down.
- Make the dressing by combining mustard with vinegar and incorporating the oil.
- Shave the white chocolate with a shredder or a peeler and reserve (keep aside).
- Slice the orange in round shape and place them on the plate, place a salad bouquet in the center and drizzle with the dressing.
- Peel and slice the boiled beetroot in the same thickness as the orange.
- Sprinkle with the white chocolate and season with salt and white pepper.
Alternative
This preparation can be used as a dessert by removing the salad and the dressing and adding a sherbet instead.
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