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Lemon and Lime Crème Chiboust with Strawberry Soup
Rare Recipe from Janet Pitman, Tan Y Foel, Snowdonia
Janet Pitman describes herself as entirely self-taught, but her skills are obviously natural, as she has retained three AA rosettes for the quality of her cuisine for the past 15 years, and is a member of the Master Chefs of Great Britain. Tan Y Foel also features in The Good Food Guide.
Lemon and Lime Crème Chiboust with Strawberry Soup (serves 6 - 8)
INGREDIENTS - CHIBOUST
- 5 fl oz lemon and lime juice mixed, plus grated zest of 1 lemon and l lime
- 5 fl oz double cream
- 4 tbsp caster sugar
- 1 oz cornflour
- 6 egg yolks (save egg whites for Italian meringue)
- 1 sachet of powdered gelatine dissolved in 3 tbsp of cold water for 5 mins
- 12 oz of large ripe fresh strawberries plus 3 extra strawberries per person
- Italian meringue
- 7 oz caster sugar
- 2 fl oz water
- 6 egg whites
INGREDIENTS - STRAWBERRY SOUP
- 12 oz red ripe strawberries chopped
- 3-4 fl oz stock syrup (3-4 fl oz water and 2 oz caster sugar boiled together)
METHOD
- To prepare chiboust – boil together the lemon and lime juice, zest and cream. Mix the sugar, cornflour and egg yolks together in a bowl and pour on the boiled juice and cream, whisking constantly. Return to low heat and cook stirring all the time until thickened : do not allow to boil. Dissolve gelatine over low heat until clear and add to thickened lemon custard.
- For the meringue - boil together the sugar and water to 130°C, which takes about 2-3 minutes. While the sugar is boiling whisk the egg whites to firm peaks, gradually pour the boiled sugar onto meringue whisking all the time, slowly continue to whisk the egg until just warm. Fold the meringue into the custard. Spoon mix in to a large baking tray about 1-1½” deep lined with cling film. Freeze until firm.
- For the strawberry soup - simmer strawberries and stock syrup until tender, remove from heat and leave to cool, once cooled push strawberries and syrup through a sieve.
- To serve - remove chiboust from freezer and cut into circles or squares, cut tips from fresh strawberries and place in the centre of a deep plate, pour on soup and top with chiboust.