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Chibouste Cream
Ingredients:
(for 6 people)
550 g custard
For the meringue: 8 egg whites
100 g castor sugar
50 g glucose
50 g water
10 g gelatine sheets (softened in cold water)
Method:
Prepare the custard (see recipe given) and store in the refrigerator covered in plastic wrap. To make the meringue: mix the water, sugar and glucose in a saucepan and cook to 121° C, using a thermometer. On the side whip the egg whites until light and airy, then slowly fold in the water, sugar and glucose syrup, continue whipping until the mixture is foamy but still lukewarm. Remove the custard from the fridge and warm it up slightly (preferably in the microwave oven); remove the gelatine from the water and squeeze well, add to the warmed-up custard. Mix well in order for the gelatine to dissolve well, then add the meringue mix. Blend the two mixtures well and pour into steel single-portion rings and freeze. Once the mixture is frozen remove the rings, sprinkle with unrefined cane sugar and caramelize under the grill for three minutes.
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