- 600ml lemon juice
- 10 lemon zested
- 600ml double cream
- 180g caster sugar
- 100g crème pate powder
- 24 egg yolks
- 6 leaves gelatine soaked
- Meringue
- 800g caster sugar
- 200ml water
- 16 egg whites
Iced lemon chiboust
peter Jackson
9th November 2011
Iced lemon chiboust
Boil lemon juice and zest pour over cream and leave to infuse overnight.
Reboil mix, on machine ...
Ingredients
Method
Boil lemon juice and zest pour over cream and leave to infuse overnight.
Reboil mix, on machine whisk together egg yolks, sugar, crème pate powder, pour on the cream mix.
Place back into the pan and cook out , add the gelatine, pass through a sieve into a bowl,cover with cling film and leave to cool.
On machine whisk egg white until soft peak.
Boil water and sugar to 121oc.
Pour sugar onto egg whites and whisk until thick and cool.
Mix both mixes together and ladle into rings.
Freeze 24 hours
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
