LCBO Food & Drink Early Summer 2022

SWEET SPOT

[WHAT TO SERVE] Martini & Rossi Asti LCBO 253948, $14.45 A versatile, low-alcohol sparkler that’s fruit forward, making it the perfect partner for this dessert. Its bubbles reduce the rich texture, cleansing the palate.

ICE CREAM BALLS 6 cups (1.5 L) vanilla ice cream 1/3 cup (80 mL) salted butter, cubed 5 cups (1.25 L) cornflakes, crushed with hands 1 1/2 cups (375 mL) corn chips, crushed with hands 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) Diamond Crystal kosher salt or 1/8 tsp (0.5 mL) fine sea salt STRAWBERRY COMPOTE 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) cold water 1 lb (455 g) fresh strawberries, halved 1/4 cup (60 mL) granulated sugar 2 tsp (10 mL) fresh lemon juice Pinch Diamond Crystal kosher salt or fine sea salt 2/3 cup (150 mL) heavy cream 4 tsp (20 mL) icing sugar 3/4 cup (175 mL) roasted salted almonds, chopped 6 maraschino cherries with stems for garnish 1. For the ice cream balls, scoop 1-cup (250-mL) portions of ice cream then wrap in plastic wrap, twisting at the top to seal and form into a sphere. You should have 6 balls. Freeze on a small tray or plate until firm, 1 to 2 hours. sautéed in salted butter. With strawberry compote, chopped almonds and whipped cream, it’s a sensational summer sundae. 2. In a large frying pan, melt butter, swirling over medium heat until slightly nutty brown, 2 to 3 minutes. Add cornflakes and corn chips, then sprinkle with Cheat’s Fried Ice Cream with Strawberry Compote We’ve recreated the hot-cold marvel of fried ice cream without the complication of deep-frying. Instead, we roll balls of vanilla ice cream in cinnamon-kissed cornflakes and corn chips

5. When ready to serve, beat cream and icing sugar with an electric mixer on medium-low, until medium peaks form, 3 to 4 minutes. 6. Spoon some strawberry compote on 6 plates. Top with ice cream balls and whipped cream. Sprinkle with chopped almonds and garnish with cherries.

cinnamon and salt. Cook, stirring, until coated and toasty, 1 to 2 minutes. Transfer to a pie plate or shallow bowl. Cool completely. 3. Working one at a time, gently warm ice cream ball with hands. (This will help the coating stick.) Remove plastic wrap and roll into cornflake mixture. Immediately return to freezer on a plate or tray. Repeat with remaining balls. (Stored in freezer bags, coated ice cream balls will keep up to 1 week.)

4. For the compote, stir cornstarch and water in a small bowl until dissolved. In a medium saucepan, cook strawberries, sugar, lemon juice and salt over medium heat, stirring until bubbling and almost tender, about 3 minutes. Stir in cornstarch mixture. Cook until fruit is tender and liquid is slightly thickened, 1 to 2 minutes. Transfer to a shallow bowl and cool completely. (Compote will keep, covered and refrigerated,

Serves 6

up to 5 days. Bring to room temperature before using.)

126 FOOD & DRINK EARLY SUMMER 2022