LCBO Food & Drink Holiday 2023

HIGH EXPECTATIONS

Frozen Ginger‑Matcha Soufflé

This colourful, elegant soufflé shines with the bright flavours of spicy ginger and earthy green tea. It’s further elevated with homemade mango jelly and fresh strawberries. The great thing about frozen soufflés is you can make all the elements the day before and assemble when you’re ready to serve. 1 tbsp (15 mL) matcha powder 3 tbsp (45 mL) warm water 8 egg yolks 2/3 cup (150 mL) sugar 5 tbsp (75 mL) Domaine de Canton Ginger Liqueur ( LCBO 157917, $49.95 ), divided 2 tbsp (30 mL) fresh lemon juice 6 egg whites Pinch cream of tartar 1 cup (250 mL) heavy cream Mango Jelly (recipe p. 243) to serve 5 large strawberries, stemmed, 3-inch (8-cm) piece fresh ginger, peeled 1. Cut a 2-foot (60-cm) length of foil then fold over twice length wise. Wrap it around top of a 4-cup (1-L) soufflé dish so that it comes at least 1 1/2 inches (4 cm) above lip. Tape to secure. 2. Grate ginger on a rasp into fine sieve set over a small bowl. Press with back of spoon to extract maximum juice, discarding solids. Measure out 4 tsp (20 mL) ginger juice, saving rest for another use. 3. In a small bowl, whisk matcha and water until smooth. Set aside. 4. In a heatproof bowl, combine ginger juice, egg yolks, sugar, 4 tbsp (60 mL) ginger liqueur each cut into six wedges Sprig lemon balm or mint to garnish

of soufflé, top with strawberries and sprig of lemon balm or mint.

ginger liqueur on medium speed until soft peaks form, about 3 min utes. Gently fold whipped cream into egg mixture. 7. Transfer one third of mousse to another bowl and gently fold in reserved matcha mixture. Pour matcha mousse into bowl with other two thirds of mousse. Gen tly fold the two together a few times, until streaky, but not fully combined. Pour into prepared dish and smooth top. Freeze until firm, about 5 hours. When firm, tent with plastic wrap and freeze up to 4 days. 8. To serve, remove from freezer, remove tape and unwrap foil. Gently mound mango jelly on top

and lemon juice. Place over a pot of gently simmering water and whisk continuously until pale, thick and increased in volume, about 7 minutes. Remove from heat and continue whisking until somewhat cooled, about 3 min utes. (Bottom of bowl should feel warm, not hot.) Transfer to a large mixing bowl. 5. In bowl of stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 min utes. Mix one third of egg whites into yolk mixture then gently fold in remaining whites. 6. In same bowl used to beat egg whites, beat cream with remaining

Serves 4

TIP For individual soufflés, prepare four 8-oz (250-mL) ramekins with smaller lengths of foil and cut the Mango Jelly into 1/2 -inch (1-cm) cubes.

WHAT TO SERVE Domaine de Canton

Ginger Liqueur LCBO 157917, $49.95

This infusion of Cognac with gin ger, vanilla and honey (also used in the recipe) makes a stunning match for the soufflé. Have it on hand for creating cocktails throughout the season.

86 FOOD & DRINK HOLIDAY 2023