How to make it

  • Preparing the chiboust
  • Soak the gelatin leaves in water, then squeeze out the water.
  • Combine the egg yolks, 75 g sugar, cornstarch, orange juice, orange juice concentrate and heavy cream.
  • Bring to a boil over low heat, stirring constantly until the mixture thickens.
  • Beat the egg whites, gradually adding the 300 g sugar, until they form stiff peaks.
  • Mix the gelatin into the hot cream mixture.
  • Whisk in the egg whites.
  • For the pistachio granita
  • Combine the pistachio paste with the mineral water and the sugar syrup.
  • Place in the freezer.
  • Finishing
  • Peel one of the oranges, removing the pith. Cut into 1 cm thick slices. Cook in the sugar syrup with the sherry vinegar to candy it.
  • Crush the bergamot candies.
  • On a plate, place a macaroon, a layer of Chiboust cream and a slice of orange.
  • Place a scoop of granita on the plate with 2 macaroons and some crushed bergamot candy.
  • ...................
  • A recipe from Lorraine from Michel Million, Château d'Adoménil, Lunéville
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  • shandy 7 years ago
    Sounds fun and love the presentation. Italian food is one of my favorites to cook and eat =)
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