LCBO Food & Drink Summer 2018

SEASONAL  COLD COMFORTS

MALT-CHOCOLATE ICEBOX LOAF

1 Prepare the Crispy Chocolate Crust and set aside. 2 In a medium heatproof bowl, whisk together eggs, light brown sugar and barley malt syrup. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and is hot to the touch. 3 Transfer the mixture to the bowl of an elec- tric mixer fitted with the whisk attachment and whip on high speed. 4 While the egg mixture is whipping, place the whipping cream in a medium bowl. Add malt powder and whisk immediately until the powder is dissolved. Add vanilla extract, then place the cream in the fridge to keep it cold. 5 Once the egg mixture is cool and doubled in volume, transfer it to a clean bowl. Wash the bowl and whisk from the electric mixer and place in the freezer for about 5 minutes. Transfer whipping cream to the chilled bowl and whip to stiff peaks. Fold in the egg mixture just until evenly combined.

6 Transfer one-third of the egg-malt mixture to the prepared pan of Crispy Chocolate Crust and top with half of the crushed malt balls. Top with another one-third of the mixture, fol- lowed with the remaining malt balls. Finish with a final layer of mixture, and smooth the top. Fold in the overhanging parchment pa- per, or cover the top with plastic wrap. Freeze overnight. 7 Remove the frozen loaf from the pan and cover the top with chocolate shavings. Return to the freezer until serving, and just before slic- ing, dust cocoa powder overtop. Serves 10 to 12

This dessert may just remind you of a favourite candy—rich, crunchy and altogether delicious. Malt in two forms—barley malt syrup and malt powder—provide the flavour. Try to use pure malt powder, not a malted milk powder drink mix. Both can be found in health food stores. A crust made from sugar cones seems appro- priate for a frozen dessert, and when it comes to the chocolate malt balls, taste testers pre- ferred Maltesers to Whoppers. Crispy Chocolate Crust (recipe on page 148) 4 eggs ¼ cup (60 mL) loosely packed light brown sugar 2 tbsp (30 mL) barley malt syrup 1 cup (250 mL) whipping cream ¼ cup (60 mL) malt powder, not malted milk powder ½ tsp (2 mL) vanilla extract ½ cup (125 mL) chocolate malt balls, coarsely crushed Chocolate shavings and cocoa for garnish

WHAT TO SERVE Sortilège LCBO 250134, $32.95 Forty Creek Cream Liquor LCBO 281378, $29.95

132  FOOD & DRI NK SUMMER 2018