Yuzu Curd is a tangy and creamy citrus spread, bursting with a perfect balance of sweetness and acidity. This versatile curd can be used as a filling for tarts, cakes, or pastries. It's a delightful way to incorporate the unique and vibrant taste of yuzu into your culinary creations. If using a silver gelatin leaf, make sure to add ¼ more of a leaf. The yuzu juice can be replaced with any other citrus juice.
Soak 1 gold gelatin leaf in a bowl with water and ice cubes
Add 100g of eggs and 80g of yuzu juice to a pot
Add 110g of sugar
Stir continuously over low heat just until it reaches a gentle boil so it won’t get crumbled. Remove from heat
Add the gelatin to the mix
Once the mixture cools to 50°C, incorporate 150g of butter and blend until smooth
Rest in refrigerator for at least 4h before using it. The yuzu curd is ready
Enjoy this delicious treat!
Yield 400 g
Gold Gelatin Leaf
Ice Cubeas needed