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. "
"nancree" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
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
"nancree" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
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
