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Crème Chiboust with Stone Fruits
Recipe by Sarah Knights
- Steps
- Ingredients
Steps
- For the chiboust, place gelatine leaves in cold water for 5 minutes until soft. Drain and squeeze out any excess water.
- Meanwhile, place sauternes and white wine in a saucepan and bring to the boil. Transfer 125ml of the mixture into a bowl and stir through softened gelatine until dissolved. Set aside.
- To make a sabayon, place egg yolks and 250g of the sugar in a heatproof bowl set over a saucepan of barely simmering water. Whisk vigorously until pale, light and frothy. Do not allow the bowl to touch the water. Control applied heat by removing bowl from the heat occasionally to cool mixture and to avoid over cooking the eggs. Whisk mixture continuously and return to heat to continue cooking as required. To check consistency, mixture should hold a trail of the number eight. Add remaining wine mixture (without the gelatine) to the mixture, whisking to combine.
- Transfer sabayon mixture to a large bowl set over a saucepan of barely simmering water, and place over low heat. Cook gently, whisking continuously, until the mixture holds a trail of the figure eight. Add gelatine mixture to sabayon mixture and whisk until well combined. Cover with plastic wrap and refrigerate to cool slightly, taking care not to chill for too long, as the mixture will set.
- Lightly whip cream with vanilla, then refrigerate until needed.
- Using an electric mixer, beat egg whites to soft peaks, then gradually add remaining 250g of sugar until mixture is stiff and glossy.
- In a large bowl, gently fold meringue into sabayon mixture, then fold through vanilla cream until combined. Evenly divide mixture among 80ml ramekins or ring moulds and refrigerate for 3 hours or until firm.
- For the sorbet, place sugar and water in a small saucepan over medium heat, stirring until sugar has dissolved. Increase heat to high, bring to the boil and cook until slightly thickened. Remove from heat and set aside to cool completely.
- Combine peach puree with cooled sugar syrup, then transfer to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a container and place in freezer until firm.
- To assemble, cut stone fruit into desired shapes and arrange onto serving plates; remove chibousts from their moulds, or if using, place ramekin onto plates. Serve with a quenelle of blood peach sorbet, biscuits crumb and baby mint leaves.
