PANDORA--can you translate this word "chibuste" ?



N

nancree

Guest
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
 
"nancree" <[email protected]> ha scritto nel messaggio
news:[email protected]...
> 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 protected]> ha scritto nel messaggio
news:[email protected]...
> 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
>
 
Thanks, Pandora. I've always enjoyed
Paris Brest when in France. I guess I didn't Google thoroughly enough.
Nancree
 
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