«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