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Champagne Chiboust
- Difficulty
Medium
By Martin Benn
Published 2014
Ingredients
120 g 4¼ oz 40 g 1½
Method
Place the egg yolks and sugar in a bowl and whisk until pale. Pour the cream and vanilla into a medium saucepan and bring to a simmer. Temper the boiled cream into the egg yolk mixture, whisking constantly, and then pour back into the pan.
Add the champagne reduction and bring to 84°C (183°F) to cook the eggs. Hydrate the gelatine in iced water, squeeze out the excess water, and then st
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Components
- Champagne Chiboust
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