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Wayne Gisslen

Lime or Lemon Chiboust

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Preparation info
  • Yield: about

    1 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Heat the juice, zest, and sugar to a simmer.
  2. Whip the egg yolks with the second quantity of sugar and the cornstarch. As when making pastry cream, gradually stir the juice into the egg yolk mixture, then return to the saucepan and bring to a boil. Remove from the heat.
  3. Soak the gelatin</

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