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  • Welcome at l'Auberge du Lac Saint-Pierre
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Spice Ice Cream, Raw Chocolate Biscuits and Tea Sauce

By Alain Pénot, Executive Chef.

Spice Ice Cream


  • 1/2 liter milk
  • 1/4 licorice stick
  • 1 orange peel
  • 1 star anise
  • 200 g spices (spice bread)
  • 4 egg yolks
  • 80 g sugar


Bring milk to a boil together with the spices. Beat egg yolks and sugar until mixture has whitened. Pour milk over mixture. Boil, mix, strain, pass through blender. Freeze.

Raw Chocolate Biscuits


  • 75 g water
  • 65 g flour
  • 250 g sugar
  • 95 g melted butter
  • 1 tbsp raw chocolate


Mix first three ingredients, then add butter.  Place on buttered cookie sheet, top with raw chocolate. Oven bake at 180C until color changes. Set while hot.

Tea Sauce


  • 125 g milk
  • 125 g cream
  • 4 egg yolks
  • 50 g sugar
  • 4 tea bags


Boil milk together with cream and tea bags, allow to infuse. Beat egg yolks and sugar until mixture has whitened. Pour infusion over mixture. Oven cook at 85 degrees. Let cool. Garnish.


  • Serves 6

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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: Sunday, February 17, 2019