I’ve always thought that aphrodisiacs were bull testicles, raw oysters and copious amounts of red wine. However that all changed when, last Tuesday, I attended an aphrodisiac dessert class where basil, raw chocolate, and pine nuts made me all warm and fuzzy inside. The class was instructed by Anita Sharp, vegan chef and owner of Electric Blue Baking, held at The Brooklyn Kitchen. The class introduced us to all natural, fresh ingredients that included kaffir lime leaves, pine nuts, cashews, agave nectar, fresh coconut, raw chocolate and young ginger, just to name a few. Combined, they made fluffy souffles, rich creamy sauces and sweet syrups without all the heaviness of traditional ingredients like heavy cream and butter. The class became very interesting during the plating where our imaginations and libidos ran wild.
The next time I’m looking to get into the mood I’m heading straight to the kitchen with pine nuts, basil and raw chocolate to illuminate my mind and speed the spirit.
Almond and 5 spice cake, with pine nut cream, and chocolate pearls
Pumpkin souffle cake, young ginger syrup, garnished with prickly pear, brandy soaked hibiscus flower and basil leaf.
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