Champagne chiboust

Champagne chiboust

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
5g gelatine sheets
210ml milk
2 egg yolks
20g cornflour
120g sugar
3 egg whites
50ml champagne

Method

  1. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Combine the milk, egg yolks and cornflour in a heavy-based saucepan and add a tablespoon of the sugar. Bring to a simmer, whisking continuously.
  3. Place the egg whites in a scrupulously clean electric mixer with the rest of the sugar and whisk to soft peaks.
  4. Dissolve the gelatine in the hot milk then quickly whisk in a third of the meringue and all the champagne. When completely amalgamated, gently fold in the remaining meringue and spoon into a piping bag.
  5. Arrange 4 x 8 cm pastry rings on a tray. Pipe the chiboust into the rings then transfer to the refrigerator to set for about 4 hours.
  6. When ready to serve, remove the chibousts from the refrigerator and toast the surface of each with a small kitchen blowtorch, so that they resemble toasted marshmallows. Carefully unmould and place on the centre of dessert plates. Serve straight away with your choice of accompaniment.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again