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Crème chiboust of yuzu

A delicious recipe for a modern version of a crème chiboust that is not made on a crème pâtissière basis. The end result is a lot fluffier and lighter.

Creation by Syrco Bakker, Syrco BASÈ, Bali, Indonesia.

Makes 1175g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

50
g
lemon juice
14
g
gelatin leaves, soaked in cold water
100
g
yuzu juice
1
g
xanthan gum
75
g
sugar
200
g
egg yolk
200
g
egg white
200
g
sugar
200
g
whipping cream, lightly whipped
as needed
yuzu juice

Scale recipe

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