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Maple Gingerbread, with Abbaye de St-Benoit Blue Cheese Ice Cream and Salted Butter Caramel

By Alain Pénot, Executive Chef.

Maple Gingerbread:

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 1 tsp ginger
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1/3 cup hot water
  • 1 vanilla pod
  • Cinnamon, cloves, coriander


  • Pre-heat oven to 350º F
  • Grease and flour a mould (bread pan)
  • Combine the dry ingredients in a bowl. In another bowl, mix the syrup, oil, and egg, and beat to a creamy texture. Mix in the hot water
  • Mix the contents of the two bowls. Cook 30 minutes

Blue Cheese Ice Cream:

  • 650 g 3.25% milk
  • 350 g 35% cream
  • 200 g egg yolks
  • 230 g sugar
  • 1 vanilla pod
  • 300 g blue cheese


  • Split open the pod, cut the cheese into cubes and add them to the cream and milk
  • Bring to a boil, remove from heat, cover, and let the vanilla infuse for 10 minutes
  • Whisk the egg yolks and sugar, and then add half of the boiled milk mixture
  • Put everything into the saucepan and cook to 85º C. Once this temperature has been reached, strain through a china cap into a mixing bowl and chill on ice. Place into an ice cream maker.

Salted Butter Caramel:

  • 75 g butter
  • 6 tbsp sugar
  • 125 ml 35% cream
  • 2 pinches fleur de sel


  • Place the butter and sugar into a saucepan, make a caramel and then add the 35% cream
  • Let reduce for 3 to 4 minutes
  • Add fleur de sel to taste

- Place a slice of gingerbread onto a plate, cover with ice cream, and top with caramel.

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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Friday, May 24, 2019