Chiboust Cream
Ingredients
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- 1
Make pastry cream (hot). Keep warm.
- 2
Add bloomed gelatin to hot pastry cream, stir.
- 3
Make Italian meringue: cook sugar to 121°C, pour onto whipped whites.
- 4
Fold hot meringue into warm pastry cream in 3 additions.
- 5
Use immediately (sets quickly).
- 6
Can be torched for caramelised finish.
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Per 100g
Allergens
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