LCBO Food & Drink Early Summer 2022

SWEET SPOT

[WHAT TO SERVE] Viticoltori Acquesi Brachetto d’Acqui LCBO 375667, $13.95 Elevate your after dinner experience with a fruit-forward Brachetto d’Acqui. Its delicately sweet and sparkling nature will stand up to this dessert’s richness.

BUDINO 6 oz (170 g) good-quality milk chocolate, finely chopped 1 oz (30 g) bittersweet chocolate, finely chopped 1 1/4 cups (310 mL) whole milk 1 cup (250 mL) heavy cream 6 egg yolks 3 tbsp (45 mL) granulated sugar 3/4 tsp (4 mL) Diamond Crystal kosher salt or heaping 1/4 tsp (1 mL) fine sea salt MISO CARAMEL 1 cup (250 mL) granulated sugar 1/4 cup (60 mL) cold water 2/3 cup (150 mL) heavy cream, warmed 3 tbsp (45 mL) unsalted butter, cubed 2 tbsp (30 mL) white miso Pinch Diamond Crystal kosher salt or fine sea salt Sour cream, shaved milk chocolate and mini Japanese rice crackers (optional) to garnish 1. For the budinos, preheat the oven to 300°F (149°C) and bring a full tea kettle to a boil. Arrange 8 4-oz (125-mL) ramekins in a large baking dish. 2. In a medium saucepan, heat both chocolates, milk and cream over medium-low, stirring until chocolates are melted and liquid is steaming hot, 6 to 8 minutes. 3. Whisk egg yolks, sugar and salt in a mixing bowl. Slowly whisk in chocolate mixture to temper the eggs. Transfer mixture to saucepan and stir constantly pudding imaginable. The sauce is a revelatory union of caramel and white miso, which gives it a hit of umami, and a dollop of sour cream balances the sweetness. This Italian-style pudding falls somewhere between a velvety mousse and the creamiest Milk Chocolate Budino with Miso Caramel

over medium-low heat with a heatproof spatula until it lightly coats back of spatula and is steaming hot, 6 to 8 minutes. 4. Strain through a fine-mesh sieve into a 4-cup (1-L) heatproof pitcher. Divide among ramekins and gently tap on counter to get rid of any air bubbles. Pour enough hot water into baking dish to come halfway up outsides of ramekins. Cover tightly with foil, and carefully transfer to oven. 5. Bake until budinos are gently set, 25 to 30 minutes. Remove from oven and remove foil.

some of the warm cream (mixture will bubble up). Stir in remaining cream. Set over low heat and stir until smooth. Remove from heat and whisk in butter, miso and salt. Strain through a fine sieve set over a bowl. Cool completely. (Store, covered, in refrigerator, up to 2 weeks.) 7. To serve, stir caramel, adding hot water, 1 tsp (5 mL) at a time, if too thick. Spoon over budinos and garnish with sour cream, shaved chocolate and rice crackers (if using).

When cool enough to handle, transfer budinos to a rack, cool to room temperature. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours, or overnight. (Store in fridge up to 5 days.) 6. For the miso caramel, stir sugar and water in a medium saucepan to dissolve sugar. Bring to a boil over medium-high heat. Dip a pastry brush in cold water, and brush any sugar crystals off side of pan to prevent crystallization. Cook sugar until it becomes a deep golden colour, 6 to 8 minutes. Immediately remove from heat and carefully pour in

Serves 8

128 FOOD & DRINK EARLY SUMMER 2022