Pour the water into a saucepan together with the 60 grams of sugar. Heat this up till the sugar is 118 °C.
Meanwhile pour the egg white into a mixing bowl and start beating it. When a white foam starts to form add the 10 grams of sugar.
Then when the syrup is 118 °C slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes.
After that add the meringue to the vanilla cream and fold this together till it’s a smooth and airy chiboust.
Now fill your mold all the way to the top and tap it a couple of times to remove any air bubbles. Now make it level using a pallet knife and let it set in your freezer.Â
Then remove it from the mold and serve it defrosted.
