The Pass. The Judgement day of plates.

The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.

Friday, August 6, 2010

Chiboust is French dessert made with pastry cream combined with italian meringue and served frozen.


Although it is served frozen, the texture of Chiboust is much more like a cross between light mousse and soft serve ice cream. The fruity and citrus sauce balances the sweetness and richness of the chisboust, and the crisp ginger essenced tuile brings another dimenson to the overall dessert. You can make the Chiboust in any flavor such as hazelnut, chocolate almonds and etc.

2 comments:

  1. I love souffle! I haven't tried one in my stupid oven yet.. was meant to Bastille Day but ran out of time. Thanks for the tips =D

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  2. @iron chef shellie. NP. however these are just general tips. there are far more pointers to really look at when making a gourmet souffle.

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