Recipes

Yuzu Curd

Fresh Yuzu & Yuzu Juice

INGREDIENTS:

  • 120ml Yuzu Juice + Zest
  • 4 Large Yolks
  • 150g Granulated Sugar
  • 50g Unsalted Butter (Cold, Diced)
  • 0.75g (Pinch) Kosher Salt

METHOD:

  1. Set up a double boiler/bain marie: Fill a small saucepan with water and bring to a simmer. Place a heatproof bowl on top.
  2. Whisk yolks, sugar, salt, and yuzu juice in the bowl until well combined. Add a sheet or 2 of gelatin if you prefer a stiffer curd.
  3. Cook gently, stirring constantly, until the mixture thickens to coat the back of a spoon (about 6–8 minutes)
  4. Remove from heat and stir in the butter, a few pieces at a time, until fully emulsified and glossy.
  5. Strain through a fine mesh sieve into a clean bowl or jar to remove any bits of curdled egg or zest.
  6. Cool to room temperature, then refrigerate. It will thicken more as it chills.

Recipe Credit:

@oishimate