Fruit-Flavored Chiboust Cream
Use the fruit purée, whipping cream, sugar, egg yolks and Gelcrem Hot to make a pastry cream.
At the same time, whip up the fruit meringue for the chiboust cream.
As soon as the pastry cream is cooked, add the gelatin and fruit couverture and smooth the results in a stand mixer.
As soon as stiff peaks form in your meringue, use some of it to dilute the pastry cream, mixing it in with a whisk.
Then delicately mix in the rest with a spatula.
Put the mixture into molds and freeze.
Sprinkle with caster sugar, then caramelize this sugar using a kitchen blowtorch or the oven.
Weigh out the Albuwhip and glucose powder and mix them together.
Whisk this mixture into the fruit purée.
Beat the mixture until frothy.
To finish off, gradually add the caster sugar.