DESSERTS

Lemon Gelati by Baker/owner Ignazio Scaletta, Goodies Bake Shop

Lemon Gelati

Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 2 5/6 cups white sugar 5/8 cup fresh lemon juice 3/4 cup corn syrup 5 7/8 cups water Method 1. Blend one cups sugar and lemon juice. 2. Mix with an electric mixer. 3. Add the remaining ingredients and blend with mixer. 4. Let set for 15 mins. […]

Lemon Pudding Cake with Manitoba Honey Ice Cream

Culinary Team Canada Ingredients Manitoba honey ice cream 5 egg yolks 1/2 cup honey 1 tsp vanilla 2 cups milk 1 cup heavy cream Raspberry coulis 1 lb (450 g) raspberries 1/4 tsp finely minced orange zest 1/2 cup water 1/4 cup sugar 1/4 cup fresh lemon juice Cake Butter, to grease ramekins Castor sugar, […]

Lemon Raspberry White Chocolate Torte by Ignazio Scaletta of Goodies Bake Shop

Lemon Raspberry White Chocolate Torte

Ignazio Scaletta, Goodies Bake Shop White chocolate curls add a pleasing crunch and a fairy-tale look to this moist layer cake. Curls are made by dragging a horizontal knife blade down a block of chocolate. Alternatively, you can purchase a bag of ready-made curls at Scoop ‘N Weigh. Ingredients Cake 12 egg yolks 2 1/3 […]

Lemon Tart

Chef  Norm Pastorin The Cornerstone This sunny end to a meal is a signature at Cornerstone, where it is served with lavender whipped cream. Ingredients Crust 2 1/3 cup flour 1/3 cup sugar 1/2 tsp salt 1/2 tsp baking powder 3/4 cup cold butter, diced 1 egg 1 egg yolk 1/4 cup cream ice water, […]

Lemon Verbena Loaf with Candied Pansy Salad

Lemon Verbena Loaf with Candied Pansy Salad

Finish with a starter. Lemon verbena reawakens this classic loaf with a splash of citrus flavour. Serve it with your favourite summer fruit compote recipe. Ingredients Lemon Verbena Infusion 8 – 10 sprigs lemon verbena 1 cup sugar 1 cup water Lemon Verbena Loaf 1/2 cup unsalted butter 1 cup berry sugar 2 eggs 1 […]

Mad Hatter Cake by Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks

Mad Hatter Cake

Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients White sponge cake 30 eggs, separated 4 1/3 cups sugar, divided 3 1/3 cups flour 1 cup vegetable oil White buttercream 2 cups water 8 1/2 cups white sugar 12 eggs, whites only 4 lbs 6 oz butter Frosting 2 lbs fondant Royal icing, to […]

Mango Fruit Parfait by Chef Gary Patson and Sous Chef Mac Nurse, Maxime Restaurant

Mango Fruit Parfait

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Mangoes begin ripening in April and offer a shot of vitamins A and C. Ingredients Parfait 2 cups cubed mango 1/4 cup orange juice 24 strawberries, hulled 4 kiwis, peeled and seeded 12 raspberries Method Parfait 1.   Purée the mangoes and orange juice in a […]

Manitoba Chocolate Morel Mushroom Gâteau by Richard Hofley/Allen McDonald of Nicolino's

Manitoba Chocolate Morel Mushroom Gâteau

Richard Hofley/Allen McDonald, Nicolino’s Ingredients Cake 5 medium morel mushrooms 1/4 cup Madeira wine 1 Tbsp unsalted butter 1/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup cocoa powder 1/4 tsp baking powder 2 medium eggs Sauce 1/4 cup whipping cream 1/4 cup Madeira wine 2 Tbsp honey Method Cake 1.  Preheat oven to […]

Manitoba Freakshake

  Manitoba Freakshake Mile-high milkshakes are the indulgence du jour, popping up everywhere from Pâtissez in Canberra, Australia to  Black Tap in NYC. We bring the trend home with a ‘Peg-centric version topped with shmoo and local candy. Ingredients 2 Tbsp butter 1 cup icing sugar 2 Tbsp unsweetened cocoa powder 1/3 cup milk chocolate, melted 3 Tbsp […]

Manitoba Juiced Fruit Sorbets

Manitoba Juiced-Fruit Sorbets

Chef Dana Gresswell, Mondragon Bookstore and Coffeehouse Home‑made sorbet is made by simply filling your ice-cream maker with fresh juice. To ensure the juicy fruit ice experiment is foolproof, consult the manufacturer’s directions. For our ‘Grade A’ presentation, we use three ingredients that are bountiful on Manitoba farms: crab apples (pale pink), raspberries and carrots. […]

Maple Sugar Pie by Chef Neil Higginson of Fort Gibraltar

Maple Sugar Pie

Chef Neil Higginson, Fort Gibraltar This classic dessert is a true slice of French-Canadiana. Serve this sweet, rich treat with a scoop of vanilla ice cream or a dollop of fresh whipped cream. INGREDIENTS Pastry 1 1/4 cups all-purpose flour 2 tsp sugar 1/4 tsp salt 7 Tbsp cold butter 3 Tbsp cold water Maple […]

Maple Syrup Taffy Pops

Maple Syrup Taffy Pops

Maple Syrup Taffy Pops This sweet and super simple Festival du Voyageur treat will make you feel like a kid again. Ingredients 2 cups pure maple syrup fresh, clean snow Method 1. Spread snow out onto a baking sheet and pack down. 2. In a small pot, boil syrup over medium heat until a candy […]

Maple Whisky Sugar Tart

maple whisky sugar tart

This is an adaptation of a traditional recipe using similar ingredients to those available at the time of the voyaguers. In our version, the whisky comes from Gimli where the world’s supply of Crown Royal is produced. Ingredients Pastry for 8″ pie ¼ tsp baking soda 1/8 tsp vanilla ¾ cup Manitoba maple syrup ½ […]

Mascarpone Buttercream

Mascarpone Buttercream

Mascarpone Buttercream Dress up your favourite brownie recipe in the style of jolly Old Saint Nicholas with fresh strawberries and Mascarpone buttercream. Ingredients two 9″ pans chocolate brownies, baked and cooled 1/2 cup unsalted butter, room temp 1 cup Mascarpone cheese, room temp 2 1/2 cups confectioners’ sugar 2 tsp vanilla extract pinch of salt […]

Matcha Coconut Milk with Shiratama Chef Masa Sugita, Yujiro Japanese Restaurant

Matcha Coconut Milk with Shiratama

Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect treat to serve on a hot summer day. Red bean paste adds pleasing sweetness to chewy dumplings in cooling coconut milk. Ingredients Coconut Milk 1 cup coconut milk 6 Tbsp and 2 tsp 2% milk 3 Tbsp and 1 tsp condensed milk 2 tsp green […]

Medjool Date, Mascarpone, Maple Syrup, Pistachios by Chef Adam Donnelly of Segovia

Medjool Date, Mascarpone, Maple Syrup, Pistachios

Chef Adam Donnelly, Segovia These salty-sweet bites of heaven excite with a palate-pleasing, tongue-teasing combination of flavour and texture.  Ingredients 1 500 ml container of Mascarpone cheese juice of 1 lemon 3 Tbsp maple syrup, plus extra for garnish Pinch of salt 1 cup pistachios 20 Medjool dates sea salt to garnish Method Lemon Mascarpone […]

Melting Iceberg

Chef/owner Cam Tran, Café Ce Soir Four sippable layers, each distinctively sweet, in a small glass. Tart pomegranate contrasts with sweet chocolate. Ingredients Pomegranate jelly 2 cups pomegranate juice 12 Gelatin sheets Chocolate mousse 8 Tbs milk 8 Tbs whipping cream 2 large eggs 4 Tbs sugar 3/4 cup chocolate chips Hot chocolate sauce 1/2 […]

Meringue Kisses

Meringue Kisses

Chef Belinda Bigold High Tea Bakery Pillowy clouds of whipped egg whites make up this simple and stunning two-bite dessert. Ingredients 2 egg whites at room temperature 2/3 cup castor sugar 1 tsp lemon juice (or vinegar) Method 1. Preheat oven to 200-250°F. Beat egg whites in a small bowl until soft peaks form (note: […]

Milk Chocolate Caramel Truffles by Pastry Chef Richard Warren of The Fort Garry Hotel

Milk Chocolate Caramel Truffles

Pastry Chef Richard Warren, The Fort Garry Hotel These two-bite delights are smooth and silky with a whisper of dreamy caramel. For the best results, the tempered chocolate must be used as soon as it’s cool to the touch. Ingredients 1/2 cup sugar 1/4 cup honey 1/2 cup water 1 3/4 cup + 2 Tbsp […]

Milk Chocolate Mixed Nut Wreaths by Pastry Chef Wally Hewak of Goodies Bake Shop

Milk Chocolate Mixed Nut Wreaths

Pastry Chef Wally Hewak, Goodies Bake Shop Choux paste is completely different from other types of pastry. When cooked, the dough rises and forms a crisp outer shell, leaving the centre hollow and ready to be filled. Ingredients Choux Paste 1 cup milk 1/2 cup butter 1 Tbsp sugar Pinch of salt 3/4 cup plus […]