"nancree" > ha scritto nel messaggio
ups.com...
> Hi, Pandora.
> I love your postings and photos. Keep them coming! I have found the
> word "chibuste" in a menu. Googling doesn't define it anywhere, but
> apparently it is some sort of cream to go with, or on, desserts. Can
> you describe it for us?
> Here it is in a description of a luncheon in New York:
>
> "The first course was Grilled Market Vegetables and Goat Cheese Gratin
> with Baby Greens and Balsamic Vinegar. I've eaten a million times at
> Michael's and never had that one. It was good. The main course was
> Poached Wild Alaskan Salmon, Braised Greens, Ginger, Honshimeji
> Mushrooms, Roasted Plum Tomatoes Soy and Sesame Court Bouillon.
> Dessert: Lemon Pound Cake with Lemon Chibuste, Stewed Berries and
> Verbena Ice Cream. Don't ask what "lemon chibuste" is/was; I
> haven't got a clue. The whole thing was a kind of strawberry
> shortcake; enough but not too much. "
>
> Thank you,
> Nancree

I' ve searched on Google "Crème CHIBOUST".
I've found that is like a custard, but lightened with whipped albumens and
cooked sugar.
It is used to full a "Saint honorè" cake. "Paris brest" or small beignets.
Pandora
>