Lemon Chibouste Industry Mix |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Chibouste is just pastry cream lightened with italian meringue. Ingredients:
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:
1. 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.
2. 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.
3. Fold in pastry cream to meringue. Use as required.
4. Note: Substitute all other citrus as desired for lemon: mandarin, orange, grapefruit, etc. Also, this recipe contains a pastry cream that tends to separate.
5.
|
|