Yuzu curd is a recipe for all the people who like their fruit preserves sharp and zingy with a touch of exotic. Yuzu is a fruit originally from Japan.
Taste wise it is a cross between a tangerine, lemon and grapefruit with a strong resemblance to the latter. It used widely by chefs as it gives an element of surprise when added to any dish.
I came across it when asked to develop unusual chocolate truffle recipes. The yuzu truffles where my favourite of the lot, on account of yuzu's sharpness but also its floral undertone.
Superfruit: I am not a fan of the terminology but, facts are facts Yuzu contains three times more vitamin C than a lemon. Kellie at Food to Glow which is my go to place when I need help on food and health has over 10 recipes using this small and orange coloured fruit. I raise my case.
How to source Yuzu is far less difficult than it was three years ago when it hit the West. It's still expensive and if you want to buy it fresh to use the zest you will need to go to an Asian supermarket. Thought, if you can get away with the juice only it's better to buy a 100ml bottle.
Having made the truffles and delighted a friend with them for his birthday, I was left with 3/4 of a Yuzu bottle so I opted for curd. It makes a nice change at breakfast time. The recipe is more or less the same as a lemon curd recipe.
80ml Yuzu juice
50g of butter, cubed
100g of caster sugar
2 egg yolks
You will also need a bowl to fit snugly in a saucepan for the bain-marie.
Method
Taste wise it is a cross between a tangerine, lemon and grapefruit with a strong resemblance to the latter. It used widely by chefs as it gives an element of surprise when added to any dish.
I came across it when asked to develop unusual chocolate truffle recipes. The yuzu truffles where my favourite of the lot, on account of yuzu's sharpness but also its floral undertone.
Superfruit: I am not a fan of the terminology but, facts are facts Yuzu contains three times more vitamin C than a lemon. Kellie at Food to Glow which is my go to place when I need help on food and health has over 10 recipes using this small and orange coloured fruit. I raise my case.
How to source Yuzu is far less difficult than it was three years ago when it hit the West. It's still expensive and if you want to buy it fresh to use the zest you will need to go to an Asian supermarket. Thought, if you can get away with the juice only it's better to buy a 100ml bottle.
Having made the truffles and delighted a friend with them for his birthday, I was left with 3/4 of a Yuzu bottle so I opted for curd. It makes a nice change at breakfast time. The recipe is more or less the same as a lemon curd recipe.
Yuzu Curd
Ingredients80ml Yuzu juice
50g of butter, cubed
100g of caster sugar
2 egg yolks
You will also need a bowl to fit snugly in a saucepan for the bain-marie.
Method
- Place the yuzu juice, cubed butter and sugar in the bowl. Fill the saucepan with enough water to go up half way of the bowl. Sit the bowl on top of the pan and stir until the butter has melted. Make sure that the water never overflows in the bowl
- Add the egg yolks to the bowl and continue stirring over a gentle heat for 10–12 minutes, or until the curd has thickened to a custard-like consistency. Refrigerate. Don't worry if the curd seems a little loose as it will continue to thicken as it cools.
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