Orange Chiboust Cream with Macaroons, Pistachio Granita and Bergamot Candies Recipe
Orange Chiboust Cream with Macaroons, Pistachio Granita and Bergamot Candies
Flavors of Lorraine
Total time: 30 to 60 minutes
Preparation time: Under 30 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
"Traveling from Versailles to Lunéville we could not believe we had changed places," wrote Voltaire. And he might just as easily have extolled the virtues of Adoménil if it had been there then. For in this magnificently-decorated 18th century noble house, you'll encounter excellence. It may be because the entire family spares no effort to ensure that your meal and your stay are perfect. It's certainly because this is such a pleasant place to stay and to discover, with its paintings, porcelain, wood panelling and draperies making you feel as if you're in a Balzac novel. And it's unquestionably because the four-handed cuisine of Michel Million and his son-in-law Cyril Leclerc provides unalloyed pleasure. It is regional cuisine of grace and refinement, expressed in such dishes as salad of frog legs with fresh mint and whipped pea cream; line-caught bass with whipped lemon butter, fig granita and caviar; fillet of red mullet "à la plancha" with onions and fennel slowly cooked with marrow; mallard duck with Jerusalem artichoke "Parmentier" and bitter chocolate guanaja sauce. The surprises are continuous, the delight total.
Ingredients for 4 servings
Orange Chiboust Cream
- 6 eggs
- 75 g (5 tbsp.) granulated sugar
- 60 g (6 tbsp.) cornstarch
- 300 g (1 1/4 cup) fresh Orange juice
- 100 g (3 1/2 oz.) frozen orange juice concentrate
- 200 g (3/4 cup) cream
- 14 g (1/2 oz.) gelatin sheets
- 300 g (1 1/2 cup) granulated sugar
Pistachio granita
- 150 g (5 oz.) Pistachios
- 1 liter (4 cups) mineral water
- 100 g (6 tbsp.) cane sugar syrup
- 2 oranges
- 100 g (3 1/2 oz.) bergamot candies from Nancy
- 12 macaroons from Nancy
- 200 g (7 oz.) cane sugar syrup (to candy the orange)
- 1 tbsp. sherry vinegar

Preparing the chiboust

  1. Soak the gelatin leaves in water, then squeeze out the water.
  2. Combine the egg yolks, 75 g sugar, cornstarch, orange juice, orange juice concentrate and heavy cream.
  3. Bring to a boil over low heat, stirring constantly until the mixture thickens.
  4. Beat the egg whites, gradually adding the 300 g sugar, until they form stiff peaks.
  5. Mix the gelatin into the hot cream mixture.
  6. Whisk in the egg whites.

For the pistachio granita

  1. Combine the pistachio paste with the mineral water and the sugar syrup.
  2. Place in the freezer.


  1. Peel one of the oranges, removing the pith. Cut into 1 cm thick slices. Cook in the sugar syrup with the sherry vinegar to candy it.
  2. Crush the bergamot candies.
  3. On a plate, place a macaroon, a layer of Chiboust cream and a slice of orange.
  4. Place a scoop of granita on the plate with 2 macaroons and some crushed bergamot candy.

A recipe from Lorraine from Michel Million, Château d'Adoménil, Lunéville

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