LCBO Food & Drink Holiday 2025

MINT CONDITION

Peppermint Pots de Crème

These silky-smooth pots de crème are gently flavoured with pepper mint for some festive flair. When checking for doneness, look for a full-on Jell-O wobble—this will ensure they’re ultra-creamy. WHITE CHOCOLATE WHIP 1 bar (100 g) white chocolate, preferably Lindt, finely chopped 11/2 cups (375 mL) heavy cream, divided POTS DE CRÈME 12 large egg yolks (see TIP) 2/3 cup (150 mL) granulated sugar, divided 1/8 tsp (0.5 mL) salt 31/4 cups (810 mL) heavy cream 1/2 cup (125 mL) whole milk 1 vanilla bean, split lengthwise, seeds scraped out and reserved 3/4 tsp (4 mL) peppermint extract Swirly/pinwheel peppermint candies to garnish 1. For the white chocolate whip, place chocolate in a medium size heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) of cream to a full simmer over medium heat. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand for 2 minutes. Stir with a spatula until mixture is smooth and no flecks of chocolate remain. Cover surface with plastic wrap and refrigerate until chilled, at least 3 hours or up to 2 days. 2. For the pots de crème, position rack in centre of oven. Preheat to 300 ° F (149 ° C). 3. Set a fine-mesh sieve over a large pitcher or spouted measur ing cup. Boil a kettle of water. 4. Whisk egg yolks with 1/3 cup (80 mL) sugar and salt in a large heatproof bowl just until com bined—do not overmix. Set aside.

4 minutes. Spoon over chilled pots de crème. Garnish with pepper mint candies. Serve immediately.

5. Combine cream, milk, vanilla pod and seeds with remaining 1/3 cup (80 mL) sugar in a medium size saucepan. Bring to a gentle simmer over medium-high heat, stirring occasionally, 8 to 10 min utes. Slowly pour vanilla mixture into yolk mixture, whisking con stantly, until combined. Add peppermint extract, stirring gently with a spatula to dissipate bubbles. Pass through sieve to remove any lumps and vanilla pod. 6. Divide mixture evenly among eight 4-inch (10-cm) ramekins that are at least 21/2 inches (6 cm) deep. (They should be around 11/3 cups/330 mL in volume.) Cover each ramekin tightly with a snug-fitting layer of foil, ensuring foil hangs no more than 1/2 inch (1 cm) below the lip of each rame kin. Set in a roasting pan large enough to hold them.

7. Transfer to centre rack of oven, then fill roasting pan with boiling water to come halfway up sides of ramekins, about 1 inch (2.5 cm) deep. Bake until pots de crème wobble like Jell-O when gently shaken, 45 to 50 minutes. Remove from oven and let stand for 10 minutes. 8. Carefully remove pots de crème from water to a wire rack. Remove foil and let cool for 1 hour. Refrigerate until chilled completely, about 2 hours. (Pots de crème can then be cov ered and refrigerated for up to 2 days.) 9. To finish the chocolate whip, add chilled mixture and remain ing 3/4 cup (175 mL) cream to bowl of a stand mixer fitted with whisk. Whisk on medium speed until stiff and spoonable, 2 to

Serves 8

WHAT TO SERVE Fonseca White Port LCBO 276816, $19.45

White chocolate and subtle pep permint fit right in with white port’s own flavours of honey, toasted almond and pear nectar. Serve it slightly chilled.

TIP Freeze the unused egg whites individually in an ice-cube tray, then transfer to a zip-top bag. Thaw overnight in the refrigerator, then let come to room tempera ture before using in pavlovas, meringues or extra-fluffy waffles.

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———————— HOLIDAY 2025