TASTE Spring 2023


LIME JELLY 1 cup (250 ml) water, divided 1 cup (250 ml) fresh lime juice (about 8 to 10 limes) 8 sachets gelatin 1 cup (250 ml) sugar

Antoine de Saint-Exupéry

1 tbsp (15 ml) lime zest (optional) tsp (1 ml) mint extract (optional) 1 to 2 drops green food colour (optional) 1 In a small saucepan, combine ½ cup (125 ml) water, lime juice and gelatin. Allow to bloom. 2 In another small saucepan, heat ½ cup (125 ml) water and sugar over medium heat. Lightly stir, just until sugar has melted. Then bring to a gentle boil, cover and continue cooking over medium heat for 2 minutes. Remove lid, continue cooking without stirring until candy thermometer in liquid registers 300 F (150 C). Remove from heat and pour over bloomed gelatin mixture. Mix well. 3 Place saucepan with gelatin mixture over low heat and continue cooking, stirring constantly, until gelatin is melted. Remove from heat, add zest, mint extract and green food colour (if using), and stir to combine. 4 Pour mixture 1 into 12 silicone round moulds no more than 2-in (5 cm) wide. Allow to cool and set at room temperature. When ready to use, invert silicone moulds to release Lime Jellies. Makes 12 ALMOND SABLES 2 cups (500 g) almond flour ½ cup (125 ml) butter, softened, at room temperature ½ cup (125 ml) sugar tsp (1 ml) salt 2 tsp (10 ml) vanilla extract 1 In large bowl, mix together all ingredients and form into a ball of dough. Divide and roll into 2 cylinders about 2 -in (5.75 cm) wide. Cover with plastic wrap and refrigerate for about 1 hour. 2 Preheat oven to 350 F (180 C) and line 2 large baking sheets with parchment paper. 3 Using sharp knife, cut chilled dough into twelve -in (0.5 cm) thick cookie dough disks. Place on prepared baking sheets about 2-in (5 cm) apart and bake for 8 minutes or until edges turn golden brown. 4 Remove from oven and immediately use a heatproof 2½-in (6.25 cm) cookie cutter to cut a perfect circle in centre of each baked cookie. Leave on baking sheet to cool for about 10 minutes, then gently transfer round almond sables onto wire rack to cool completely. 5 Store in an airtight container until ready to use. Makes 12 to 18 cookies


10 Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles. 11 Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point. 12 To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables. 13 Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired. 14 Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch. 15 Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired. Makes 12

1 Any remaining liquid can be poured into a lightly greased baking dish and allowed to cool and set at room temperature. Cut into squares and dredge in sugar to be enjoyed as a sweet treat. Can be store in airtight container in a cool dry place for up to 1 week.


Prices are subject to change. Price in store will prevail.

Powered by