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Desserts using St. Germain

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slyc Mar 28, 2010 02:10 PM

I recently got a bottle of St. Germain and have been enjoying using it to make various cocktails, but am interested in trying to make some desserts using it as a flavoring. Has anybody done this? I haven't had much luck Googling for recipes. I am guessing I could try to make some kind of cake?

I'd also like to try making some St. Germain-flavored ice cream. But last time I tried doing alcohol in an ice cream, it seemed like the recipe (http://www.seriouseats.com/recipes/20...) called for too much alcohol and it wouldn't set up and also tasted a little overwhelming. Anybody have any tips for figuring out how much to use? Or have another good ice cream recipe that uses a liqueur that could be easily adapted?

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  1. greygarious RE: slyc Mar 28, 2010 03:27 PM

    You can always cook out some of the alcohol, which will concentrate the flavor without the alcoholic component. That will enable it to set firmer too,

    1. ChristinaMason RE: slyc Mar 29, 2010 01:52 AM

      I'd use it in a rum cake recipe, subbing for the rum. Should be delicious.

      I'm not sure if alcohol interferes with gelatin setting up (think not). You might try it in a panna cotta. That would be delicious and different.

      1. balycooley RE: slyc Jun 10, 2010 06:28 PM

        I subbed it for Grand Marnier in a pound cake recipe recently and it was delicious. Much more subtle than the GM would have been though, so keep that in mind.

        1. YAYME RE: slyc Jun 11, 2010 04:41 AM

          I made St. Germain flavored Sobert last year . It was okay but not amazing the flavor is very subtle and hard to capture.

          1. LNG212 RE: slyc Jun 11, 2010 06:26 AM

            I just cut out this recipe from May's Food & Wine that I'm going to try. It's for Elderflower Sabayon with Berries -- http://www.foodandwine.com/recipes/el... . Sounds really good and perfect for the warm weather.

            1. m
              mechno RE: slyc Apr 11, 2012 01:00 PM

              I'm making a birthday cake around a St. Germain theme. My plan is to use lychee in the cake and make a marshmallow/white wine fondant. I'll let you know how it works out. I don't know that I've ever eaten an elderflower, but having a sip of St. G, it definitely hit me as lychee.

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