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Lemon Chibouste For Bread Pudding Yield
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| 160 Gr | Lemon Juice |
| 125 Gr | Cream |
| 7 | Yolks |
| 20 Gr | PCP |
| 50 Gr | Sugar |
| 2 | Gelatin Leaves |
| 7 | whites |
| 150 Gr | Sugar |
Make a pastry cream with the lemon juice, cream egg yolks, pcp and 50g of sugar. Add the soaked gelatin to the got pastry cream. Make an Italian meringue with the egg whites and 150g sugar. Fold the warm meringue into the warm pastry cream.
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