Gastronomixs

Passion fruit crème chiboust

Crème chiboust is a crème pâtissière (pastry cream) that is mixed with beaten egg whites. In this recipe passion fruit forms the basis for the crème pâtissière, but you can vary with other fruit juices as well.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Passion fruit crème chiboustEnlarge

Ingredients

100

g

milk

100

g

passion fruit coulis

125

g

cream

7

 

egg yolks

50

g

sugar

25

g

custard powder

3

leaves

gelatin

125

g

sugar

25

g

glucose

2

tbsp

water

50

g

sugar

7

 

egg whites

Preparation method

Serving suggestions

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