Cherry Chiboust

Preparation 100 minutes, use after 4 hours

Cream Pastry 


12 grams of sugar

30 grams of egg yolk

100 grams of cherry puree

5 grams of lime juice

5 grams of cornstarch

30 grams of whipped cream

2.5 bath of gelatin

Preparation method:

Soak the gelatin until it blooms in cold water.

In a pan, boil the cherry puree, lime juice and whipped cream over low heat. In a mixing bowl, beat the egg yolk and sugar together, stir in the cornflour until the mixture is smooth. First pour a little of the cherry base into the eggs and stir well. Add the rest of the cherry base and stir well again. Then pour the mixture back into the pan and let it bind over low heat. Meanwhile, keep stirring well with a spatula, so that the bottom does not burn. Once the base cream has bound, add the soaked gelatin and gently stir with a spatula until completely dissolved. Then cover and allow to cool.




51 grams of protein

42 grams of sugar

Preparation method:

You have to mix the cream pastry you made above in the food processor, so that it becomes slightly more liquid. If you don't have a food processor, use a low speed mixer or whisk. Beat the egg whites lightly with the sugar until a nice merengue. Fold the merengue through the crème patissier and let it stiffen in shapes in the freezer.


Pistachio crumble


60 grams of butter

90 grams of sugar

120 grams of flour

2 grams of salt

90 grams of pistachio


Preparation method:

Combine the butter, sugar, flour and salt in a bowl and knead to 1 mass. Cover a baking dish with baking paper and crumble the dough on top with your hands. Bake this in about 20 minutes at 160 degrees Celcius in the oven. Check every 5 minutes and stir until golden brown. Then roast the pistachio nuts. Let everything cool and then chop finely. 


Rye bread crisps


100 grams of condiments

34 grams of water

7 grams of oil

1 gram of salt

8 grams of Tapioca flour

Preparation method:

Break the rye bread into pieces, put this together with the water, oil and salt in the blender and grind it all fine. Then add the Tapioca flour if the blender is large enough, otherwise pour both into a bowl and mix well. When it has become one, put the mass in a piping bag with the nozzle of your choice. Spray molds of your choice and fry them at 180 degrees Celsius.


Kriek beer sauce


150 grams of water

75 grams of sugar

2 grams of hibiscus

2 piece of cardamom

40 grams of raspberry puree

15 grams of elderflower syrup

75 grams of lemon juice

1 bottle of cherry beer

(1 gram Xanthan gum)


Preparation method:

Bring the water and sugar to a boil in a pan. Then infuse hibiscus tea (5 minutes) with the cardamom. Then add the raspberry puree, elderflower syrup and lemon juice.

If desired, you can bind the sauce with 1 gram of xanthan gum.