Chiboust Cream
Ingredients
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- 1
Italian meringue: cook the sugar and water to 118-121°C. Pour in a thin stream over the already whipped whites, and keep whipping in the mixer on high speed.
- 2
Pastry cream: bring the milk with the vanilla seeds and part of the sugar to a boil, mix well.
- 3
Meanwhile, whisk the yolks with the cornstarch and the rest of the sugar until pale.
- 4
Stir part of the boiling milk into the yolk mixture, whisking vigorously.
- 5
Pour it all back into the saucepan off the heat, whisking vigorously.
- 6
Return to medium heat and cook until the first boil.
- 7
Off the heat, stir in the hydrated and squeezed gelatin, mix well.
- 8
Fold the Italian meringue into the still-warm pastry cream, then set aside chilled.
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Per 100g
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