To make this chocolate pudding pie, begin with a homemade pastry cream. It’s made using eggs, chocolate milk and cornstarch, and then cooked until thick and creamy. Add some dark chocolate to enhance the flavour of the chocolate milk.
Рубрика: Desserts
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Maxime Lizotte’s Corn Mousse in a Jar
«I love working with Indigenous vegetables and boreal ingredients in desserts. I was inspired by British hasty pudding, which is made from cornmeal and water, to create a more modern version. I used corn kernels to make a crumble and a mousse with sweet clover essence, then squash to make a pound cake flavoured with balsam poplar essence. I also pay tribute to maple syrup, commonly used among the Wolastoqiyik Wahsipekuk First Nation, by making a caramel sauce. The result is a rich and fragrant dessert, perfect to serve in a small cup.» — Chef Maxime Lizotte
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Orange Chiffon Cake with Lemon Cream
Celebrate mom this year with a festive citrus chiffon cake. The batter is light as a cloud, given that meringue is incorporated just before baking. Instead of frosting, a silky and spreadable lemon curd is added, providing a rich flavour mom will love.
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Sugar-Glazed Rhubarb Cake
Among the first garden crops when the warm weather hits is rhubarb. With its tart flavour that goes well with desserts, let this simple cake bake while you enjoy dinner. Add cardamom and lemon to the dough, which add a subtle fragrance to create a wonderful harmony of flavours, and before baking it in the oven, sprinkle a bit of sugar and water. As it bakes, the surface will crystallize and then be ready for an accompanying scoop of ice cream.
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Corn Crumble
Make this zero-waste crumble using corn pulp left over from Maxime Lizotte’s corn mousse cups. Once dehydrated, combine the corn fibre with maple sugar, butter and flour. It’s a naturally sweet bit of crunch that allows you to use the whole ingredient in a single dessert.
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Eton Mess with Roasted Strawberries
Go all out for your guests with this dessert at the centre of the table. Even though its appearance looks imposing, it’s actually easy to make. Simply roast some strawberries in the oven and collect their cooking juices, which have been transformed into a strawberry syrup. Mix the cooked fruit with whipped cream, and layer with store-bought meringues, pistachios and fresh strawberries. It’s a great way to enjoy the first berries of the season.
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Strawberry-Rhubarb Burratina
At our Café RICARDO restaurants, when the warm weather arrives, we immediately start cooking with strawberries and rhubarb. This fruity pair is perfect in this salad, where the sweetness of one balances the acidity of the other. Served with burratina and drizzled with a chamomile dressing, this share-worthy starter is perfect for marking the beginning of summer.
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Dubai-Style Chocolate and Pistachio Brownies
On social media, Dubai chocolate, which combines chocolate with pistachio cream and kataifi dough (a phyllo dough in thin filaments that becomes crispy once cooked), is going viral. We were inspired by this unique confectionery to make brownies. With a layer of brownie that’s both rich and fudgy and a layer of crunchy pistachios, this indulgent recipe hits all the right notes.
