Lemon Chibouste Industry Mix Recipe

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Ingredients

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Ingredients:

Serving

cream 14 oz.
lemon juice 4 oz.
fresh squeezed
yolks 5
sugar 1 oz.
elsay 1 1/2 oz.
gelatin sheets 3
whites 5
sugar 1 oz.
sugar 3 oz.
glucose 1 oz.
water 2 oz.

Directions:

Pastry cream: Heat cream and juice separately to boiling. Temper juice to yolks, add in hot cream to this. Doing this will prevent from separating; lemon juice and cream don't like each other. Finish cooking pastry cream. Add in softened gelatin sheets. Cool.
Italian meringue: Beat whites with sugar 2 to peaks while heating sugar 3, glucose and water to 120°C. Add in stream to whites peaked, beat until cooled.
Fold in pastry cream to meringue. Use as required.
Note: Substitute all other citrus as desired for lemon: mandarin, orange, grapefruit, etc. Also, this recipe contains a pastry cream that tends to separate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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