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Spice Ice Cream, Raw Chocolate Biscuits and Tea Sauce

By Alain Pénot, Executive Chef.

Spice Ice Cream

Ingredients:

  • 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

Preparation:

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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.

Comments:

  • 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
Email:
Website: http://www.aubergelacst-pierre.com/

Printed on: Friday, September 22, 2017