LCBO Food & Drink Holiday 2023

SQUEEZE PLAY

Mandarin & Chocolate Mousse Sometimes old-fashioned things are just right on special occa sions. This one dirties a lot of bowls (sorry!) and there are a few components to make, but each one is easy, and everything gets done ahead of time. All that’s left to do on the big night is to add the garnish. The payoff is a bunch of contrasting textures—silky, crunchy and sticky—with some delicious nostalgia in the mix. CANDIED MANDARIN PEEL 3 mandarins 1 cup (250 mL) sugar 1 tbsp (15 mL) golden corn syrup 3/4 cup (175 mL) water SPONGE TOFFEE 1/2 cup (125 mL) sugar 3 tbsp (45 mL) golden corn syrup 2 tbsp (30 mL) water 1 tsp (5 mL) baking soda 3/4 cup (175 mL) whipping cream 6 oz (170 g) semi-sweet chocolate, chopped 6 tbsp (90 mL) unsalted butter Pinch salt 1 tbsp (15 mL) honey 1/4 cup (60 mL) strained mandarin juice 4 eggs, separated 1 tbsp (15 mL) brandy (optional) 1 tbsp (15 mL) sugar 1. For the candied mandarin peel, using a paring knife, score peel of mandarins into quarters. Remove each quarter in one piece. Add to a pot of boiling water and cook until tender, 15 to 20 minutes. Drain. Once cool enough to han dle, cut into bite-size pieces. 2. Clean out pot; add sugar, corn syrup and 3/4 cup (175 mL) water. Stir to dissolve sugar, bring to MOUSSE 1 tbsp (15 mL) finely grated mandarin zest

5. Combine chocolate and butter in a small bowl and microwave on low until melted. Whisk to combine and scrape into a large mixing bowl. 6. In a separate small bowl, stir together salt, honey and manda rin juice. Once honey is dissolved, whisk in egg yolks. Add to choco late mixture along with brandy, if using; whisk until combined. 7. In a separate clean bowl, beat egg whites and sugar to stiff peaks. Add one quarter of beaten whites to chocolate mixture to lighten, then fold remaining whites into chocolate mixture. 8. Wipe whites bowl clean; pour cream into bowl through a fine mesh sieve (discard zest). Whip to medium peaks, and fold into chocolate mixture until no streaks remain. Divide between eight dessert bowls or glasses, arrange

on a tray, cover and refrigerate for up to 2 days. 9. When ready to serve, top each dish of mousse with broken Sponge Toffee and Candied Mandarin Peel. TIP Set a bowl of ice water beside your pot. After about 6 minutes, periodically drizzle a little sugar mixture into the cold water. It’s ready when it forms hard, brittle pieces upon contact. WHAT TO SERVE Grand Marnier Cordon Rouge LCBO 1784, $54.50 Grand Marnier is the ideal match for this richly textured dessert. Chocolate notes and zesty man darin elements combine to bring out the liqueur’s flavours, while its sweetness perfects the pairing. Serves 8

a boil over medium heat and add peel. Reduce to low, cover and maintain a gentle simmer for 25 to 30 minutes or until trans lucent. Drain and arrange on a rack to dry overnight. (Transfer to a covered container to store up to 2 days longer.) 3. For the sponge toffee, line a baking sheet with parchment. Combine sugar, corn syrup and water in a medium pot. Bring to a boil and cook to 300°F (149°C) on a candy thermometer (see TIP if you don’t have one). Remove from heat, stir in baking soda (mixture will foam) and immediately pour out onto prepared baking sheet. Let cool, then break into bite-size pieces (toffee may be stored in a dry place, uncovered, for a few days).

4. For the mousse, add zest to cream and set aside.

174 FOOD & DRINK HOLIDAY 2023