LCBO Food & Drink Holiday 2017

TRENDS  SWEET MEMORIES

3 Squeeze juice from lemons, straining into a measuring cup until you have 1 cup (250 mL). Set aside. 4 Add 1 cup (250 mL) water and sugar to pan with zest. Stir. Bring to a simmer over medium heat. Simmer gently, stirring occasionally, for 5 minutes. 5 Meanwhile, pour liqueur into a very large bowl. Sprinkle gelatin overtop. Let stand and bloom for 2 to 3 minutes while sugar-lemon- zest mixture is simmering. 6 When sugar-lemon-zest mixture has sim- mered for 5 minutes, strain hot liquid over gelatin-elderflower mixture. Whisk to evenly mix and dissolve gelatin. Whisk in remaining 4 cups (1 L) water and measured 1 cup (250 mL) lemon juice.

7 Refrigerate overnight until firm. 8 Just before serving, place serving plate over mould. Carefully invert. Wait for jelly to “plop.” If needed, flip back and loosen with a knife a little, then repeat unmoulding process. Serve immediately. Makes 12 to 16 servings

Floral and citrus flavours are front and centre in this retro-style jelly mould dessert. Gelatin can be tricky, but the assembly is super easy. Just be sure to measure everything out in advance and you can put this dessert together in a snap. Oil 6 to 8 lemons 5 cups (1.25 L) water, divided 1 cup (250 mL) granulated sugar 2 cups (500 mL) St-Germain elderflower liqueur 6 pouches unflavoured gelatin 1 Lightly spray or brush oil on a Bundt pan large enough to hold 10 cups (2.5 L). Dab away any pooling oil with paper towel. 2 Pull long strips of rind from 2 lemons, avoid- ing the pith. Slice crosswise or lengthwise into thin strips. Place in a small saucepan. homemade elderflower & lemon jelly ring

WHAT TO SERVE

Bottega Petalo Il Vino dell’Amore Moscato LCBO 588780, $13.95 Villa Maria Lightly Sparkling Sauvignon Blanc LCBO 429969, $17.95

192  FOOD & DRI NK HOLIDAY 2017