Printable version Creams
Non-illustrated recipe

Lemon Chiboust Cream

  • For : 6 servings
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Lemon Chiboust Cream :

  • 85 g lemon juice
  • 4 lemon zests
  • 4 egg yolks
  • 30 g sugar
  • 190 g whipping cream
  • 15 g cornstarch
  • 8 leaves gelatin
  • 7 egg whites
  • 90g sugar

Technical stages for Lemon Chiboust Cream :

  • Bring the lemon juice to a slight boil together with the zests.
  • Whisk the egg yolks with the sugar until thick and pale.
  • Stir in the warm lemon juice.
  • Combine the whipping cream and cornstarch, bring to a boil, add the softened and drained gelatin, and combine the whole mix to the stiff egg whites. Stiffen with the leftover sugar.
  • Mold immediately and chill.
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The essentials

To make this recipe, some of these items will be required:

CornstarchCornstarch 3.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.40 Euro