Southern Ocean Lodge Kangaroo Island

Mandarin Chiboust

This dessert has proved to be popular with many of our guests at Southern Ocean Lodge – it’s lovely with mandarins in season, and then you can use other fruits according to the season.

If you’re wondering how to pronounce ‘chiboust’, we like to go with ‘Shi-BOOST’ but are (generally) happily to be corrected.

Chiboust is a simple mixture of three parts pastry cream to one or two parts Italian meringue. The two are gently folded together and the resulting cream is used mainly as a filling for large pastries like Paris-Brest or Gâteau St. Honoré. It’s usually piped, but only through large nozzles since lots of pressure has a way of breaking it.

Chiboust was supposedly invented by a pastry chef of the same name, who lived in Paris in the mid-1800′s. By no coincidence whatsoever M. Chiboust is also credited with inventing Gâteau St. Honoré after his shop on Rue St. Honoré.

Ah, Paris…for a taste of Paris via Southern Ocean Lodge at home this chiboust is fairly easy to make if you have the right equipment (or can cleverly substitute) and is an impressive and delicious end to a meal for family and friends.

Mandarin Chiboust

Ingredients
15g gelatine
630ml milk
6 egg yolks
60g corn flour
360g caster sugar
9 egg whites
Zest of 2 Mandarins

Method:

Combine milk, egg yolks, corn flour and two tablespoons of the sugar in a saucepan, bring to a simmer whisking continuously. Set aside to cool.
Meanwhile whip egg whites in a bowl until soft peaks form.
Dissolve gelatine in the hot milk mixture, whisk in one third of the meringue meringue and the zest.
Once mixed thoroughly, fold in the rest of the meringue.

You should have a mix that is creamy and smooth in texture.

Pipe the cream into rings and refrigerate for four hours.
Once set remove from moulds and blowtorch to resemble marshmallow. Blowtorches give the best result, but if you don’t have one, simply slide under the grill and don’t forget to watch it!

Serve in glasses or as you wish. Enjoy!