Mascarpone also loves pears (oatmeal mascarpone cream with a hint of pear flavour)

Salty oatmeal mascarpone cream is an interesting and tasty variation on the traditional sweet dessert. It can be served as an excellent starter or even as a light dinner. Here is a recipe for making savoury oatmeal mascarpone cream:

Ingredients:

200 g mascarpone

100 ml cream

1-2 tablespoons olive oil

1 teaspoon salt (to taste)

freshly ground black pepper (to taste)

100 g oat flakes

1 clove garlic, finely chopped

50 g raisins

50 g pumpkin seeds

25 ml MaxAroma Emperor’s Gourd Aroma

Lemon juice (to taste)

5 larger targets

Preparation:

Cook the beetroots in their skins and leave to cool completely.

Toast the oatmeal in a dry pan over medium heat for 3-5 minutes until lightly golden and fragrant. This brings out the flavour of the oatmeal and makes it crispier.

In a large bowl, whisk together the mascarpone, olive oil, salt, freshly ground black pepper and MaxAroma Emperor Pear flavouring. Stir until smooth and creamy.

In a separate bowl, whip the cream and gently fold it into the mascarpone mixture to make a light and fluffy cream. Add the chopped garlic, raisins and pumpkin seeds. Mix thoroughly.

Cut the beetroot into thin slices, place a dollop of the cream in one half of the slice, then fold the beetroot in half.

Before serving, drizzle a little olive oil over the top and sprinkle with toasted seeds and fresh herbs.

This savoury oatmeal mascarpone cream makes a great starter or light dinner, easily varied with different spices and vegetables. Enjoy your meal!