Lemon chiboust
Ingredients
The base
- 2 lemons
- 0.5 vanilla pod
- 190 g cream 35% fat
- 25 g corn starch
- 60 g egg yolk
The meringue
- 60 g sugar
- 20 g water
- 50 g egg white
- 10 g sugar
Instructions
The base
- First zest the lemons. Then cut both the zested lemons in half and juice them for 60 grams of juice.
- Now cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan together with the cream, the corn starch and the egg yolk.
- Mix it well and then while stirring heat it up to thicken it. Then turn off the heat and dissolve the gelatin.
- Now pass it through a fine sieve and press it through using a ladle of spatula. Keep this covered for later.
The meringue
- Mix the 60 grams of sugar with the water and heat this up till it’s 118 °C. Meanwhile mix the egg white with the 10 grams of sugar and start beating it with a whisk.
- Once stiff fluffy peaks have formed add the hot sugar syrup and keep on mixing for another 3 to 4 minutes to cool down the meringue.
- Then add the meringue to the lemon cream and fold it together. Don’t overmix it, otherwise you will lose too much air.
- Now transfer it into a piping bag and fill your mold. Once frozen take it out of the mold and serve it defrosted.
