PAPER CHEF 33- BEETROOT AND RICOTTA MOUSSE WITH GINGER, THYME AND BALSAMIC VINEGAR SERVED IN RICE BASKETS AND TOPPED WITH APPLE GARNISH

Beetroots

This month I really wanted to participate in the Paper Chef; I took over the event because I enjoyed it so much and I didn’t want it to disappear when Owen felt that the time had come to give it up so when I miss a month of it, I feel even more motivated to do it. Someone might say that it’s not perfectly ethical of me to participate as I am the organizer but to them I just say: 1. It’s a game and we’re supposed to have fun. 2. I do not do the judging and I have nothing to do with it. Apart from that, I trust people to have their own minds and so far I have not won a PC since I took over which just proves my point. 3. Keeping the PC going creates a lot of extra work for me so I think I deserve to participate! In case someone have opinions. Maybe it’s just me, always fiddling with principles and yearnings of coherent living, but I felt I needed to write this despite its extremely high boredom factor.

Beetroot and ricotta mousse served in  rice baskets

So over to my actual PC entry: This month it’s Pia of Serendipity, Synchronicity and Saffron who does the judging which also means that she is the one who chose the 4 ingredients, three of them are chosen randomly and one she chose herself: beetroot, ginger, rice and apples. When I saw them I said, no, this is not my type of ingredients but then I gave them a chance and realized that well, maybe they weren’t that bad actually and I could suddenly see several options. I was going to make a rice timbal but somehow this is what I ended up with instead, sometimes it’s as if the cooking part of my brain takes command over my body and just ignores what I want to do. And maybe I should be grateful because I did enjoy these rice baskets filled with beetroot and ricotta mousse flavoured with ginger, thyme and balsamic vinegar with an apple garnish on top. The mousse has only a hint of salt but as the rice baskets are saltier, there is a nice balance between the sweet and the salt here. To tell you the truth, I convinced myself that no one in my family would like them so I could eat them all by myself!

Beetroot and ricotta mousse served in  rice baskets


BEETROOT AND RICOTTA MOUSSE WITH GINGER, THYME AND BALSAMIC VINEGAR SERVED IN RICE BASKETS AND TOPPED WITH APPLE GARNISH
4 servings

rice baskets:
100 ml/ 0,42 cup rice of a sticky type, I used Carnaroli.
200 ml/ 0,85 cup water
salt

mousse:
1 beetroot, cooked
100 g/ 3,5 oz fresh ricotta
1/2 tsp thyme
1 tblsp ginger, finely chopped
2 tblsp balsamic vinegar
1 small pinch of salt
extra-virgin olive oil

garnish:
1/4 apple, thinly sliced

– Boil the rice until almost ready and still sticky.
– Line four small oven-proof forms (I used my faithful old silicone muffin pan again) with rice so that small baskets are formed. Bake in a pre-heated oven (175°C/350°F) until the rice baskets have dried up and keep together, it takes about 15 minutes.
– Cut the beetroot into small pieces and put them into a small pan with a little olive oil. Add ginger, thyme, salt and balsamic vinegar and braise slowly for 4-5 minutes.
– Run it all in a mixer untilcreamy and smooth.
– Pass the ricotta through a sieve to make it easy to mix and add it to the beetroot cream, stir well.
– Spoon the beetroot and ricotta mousse into the rice baskets and put the apple garnish on top.

Beetroot and ricotta mousse served in  rice baskets

AddThis Social Bookmark Button

L