Lemon Raspberry Chibouste

Chef Tips recipe: Lemon RaspberryYield: 8 brulée cups


  • 2 oz. heavy cream
  • 5 ¼ oz. sugar
  • 8 oz. lemon juice
  • 7 egg yolks
  • 1 oz. sugar
  • 1 oz. corn starch
  • 3 sheets gelatin – soaked in cold water and drained
  • 7 egg whites
  • 1 ¾ oz. sugar
  • 1 pt. fresh raspberries


  • ¼ c. heavy cream
  • ¾ c. sugar
  • 1 c. lemon juice
  • 1 oz. corn starch
  • 7 egg whites
  • ¼ c. sugar
  • 3 sheets gelatin — soaked in cold water and drained
  • 7 egg yolks
  • 2 T. sugar
  • 1 pt. fresh raspberries

Place brulée dishes on a sheet pan and divide the raspberries into the dishes.

In a small sauce pan, bring the cream and the first ¾ c. of sugar to a simmer. Whisk in the lemon juice. Meanwhile, whisk the egg yolks and sugar together in a medium bowl and then add the starch. Temper the egg/starch mixture into the lemon cream and bring to a boil for one minute. Remove from the heat and strain into a bowl. Immediately add the gelatin and stir well. Cool to room temperature. Whip the egg whites on high speed and gradually add the ¼ c. sugar. Whip to medium peaks and then fold into the lemon cream. Pipe the chibouste cream into the prepared dishes, level off smoothly and refrigerate uncovered until set. To serve, sprinkle with sugar and brulée the tops right before service.


Traditionally a pastry cream with meringue set with gelatin, this recipe was originally devised by French pastry chef Chibouste in Paris around 1846 to fill his Gateau St. Honoré.

Keys to Success


  • fresh raspberries
  • lemon pastry cream
  • gelatin sheets — bloomed
  • French meringue
  • sugar


  1. Line bottom of brulée cups
  2. Combine
  3. Cool
  4. Fold together
  5. Pipe into prepared cups
  6. Top and torch


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