- 1.2 litres cream
- 3 vanilla pods
- 180g caster sugar
- 100g crème pate powder
- 24 egg yolks
- 5 leaves gelatine
- 300g white chocolate
- Meringue
- 800g caster sugar
- 200ml water
- 16 egg whites
whiter chocolate creme chiboust
peter Jackson
3rd November 2011
whiter chocolate creme chiboust
another dessert taught to me when at rhodes south, was served on a frangipane base soaked with ameretto syrup, rhubarb cooked sous vide in an lemon and grenadine stock syrup the syrup reduced to a sauce to glaze
Ingredients
Method
Boil cream with vanilla pods.
On machine whisk sugar, crème pate powder, and egg yolks, pour on the cream mix.
Place back into the pan and cook out , add the gelatine, pass through a sieve into a bowl with the white choc whisk until smooth ,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
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