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Mead flavored fruit sundae topped with verbena sorbet and biscotti

By Alain Pénot, Executive Chef.


Your choice of fruits in season (brunoise pineapple, oranges supreme, blueberries, ground cherries, nectarines, strawberries...)
Macerate fruit in mead (1 oz) and honey (1 tsp)
Verbena sorbet
200 g powdered sugar
Juice from 6 lemons
Some dry verbena leaves or 2 pouches of verbena herbal tea
150 ml Perrier water
1 egg white
200 ml water


Boil water, sugar, lemon juice and verbena
Allow for infusion some 12 minutes and let cool
Add Perrier water and egg white
Sift, grind and freeze

Biscotti (makes about 24)
1-3/4 cups flour
2 tsp baking powder
3/4 cup whole almonds
2 eggs
3/4 cup sugar
1/3 cup melted butter
1 tsp vanilla
1 tsp almond extract (optional)
1 tsp orange extract or peel
1 egg white lightly whipped with fork


Mix flour, baking powder and whole almonds
Whip eggs, sugar, melted butter, vanilla and extracts
Add liquid ingredients to solid ingredients, mix until dough is soft and sticky
Lightly dust with flour and, on a board, shape into roll with vegetable parchment
Brush with lightly whipped egg white
Oven cook 20 minutes at 350F
Remove from oven and leave 5 minutes
Cut width-wise in slices of about 2 centimeters
Put back in 350F oven for 20 minutes


Set fruit in cups, top with sorbet, add 1 or 2 biscotti

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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