Almond or Amaretto chiboust

3 leaves or 5 grams	gelatin
150 grams	cream
100 grams	amaretto
60 grams	egg yolk
25 grams	corn starch
1/2	vanilla pod

First soak the gelatin in cold water. Then pour the cream into a saucepan and also add the amaretto, the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to the pan and then mix it well. Then turn on the heat and while stirring bring this to a boil. Once it has thickened dissolve the gelatin. Now remove the empty vanilla pod and set it aside for later.

30 grams	water
60 grams	sugar
50 grams	egg white
10 grams	sugar

Next mix the water with the 60 grams of sugar and heat this up till the temperature is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the sugar to stabilze it. Then when the syrup is 118 degreees Celsius slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes. After that add a quarter of the almond cream and fold this together. Then add the remaining cream and fold it once more till it’s an airy and firm chiboust. When that’s done you can fill a mold or pour it into the desired bowl or plate. When using a mold level it using a pallet knife. Then let this set for a couple of hours in your freezer. Once frozen remove it from the mold and let it defrost.

Recipe used in peche melba 2.0 dessert