Parks Canada Heritage Gourmet Recipes

Iced Cheese à la Bourgeoise

Delicious - very similar to ice cream

Origin: Saint-Louis Forts and Châteaux National Historic Site
Region: Quebec
Period: 18^th Century
Course: Desserts and Baked Goods

© Parks Canada

Archeological excavations at the Saint Louis Forts and Chateaux National Historic Site uncovered many dishes – such as the 19th plates shown above – that help us to imagine the many meals, both simple and lavish, that were held here over three centuries.

Iced Cheese à la Bourgeoise

Ingredients:

• 2 cups | 500 ml 35% cream
• 1 cup | 250 ml milk
• 1 egg yolk, lightly beaten
• ¾ cup |180 ml refined sugar
• 3-4 tsp | 15-20 ml lemon extract or orange blossom water

Directions:

• Place the cream, milk and egg yolk in a saucepan over medium heat. Gradually add the sugar, beating continuously with a whisk, and bring to a boil. After 15 minutes, the cream should start to foam indicating that it is beginning to boil. Continue to beat for one minute. After 5 or 6 large bubbles appear, remove from heat, add the flavoring and beat slightly. Taste and adjust the flavour.
• Pour into six single serving dishes and freeze for 2 hours, then unmould and serve.
• Alternately, pour into a tin mould and freeze for four hours. To remove, plunge the mould into hot water for a fraction of a second; place a dish on top of the mould then turn upside down. Serve immediately.

Credits:

Recipe tested by Chef Scott Warrick, Algonquin College School of Hospitality and Tourism

The recipe was adapted from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7. The authors found the original recipe in La Cuisinière bourgeoise, by Menon, which dates to 1772.