Description
This smooth, citrusy curd blends yuzu juice, eggs, sugar, and butter with a touch of white chocolate for balance. Thickened with gelatin, it sets into a bright, tangy filling perfect for layering in tarts.
Ingredients
Scale
- 150g Yuzu juice
- 120g Sugar (split 60 and 60)
- 50g Butter
- 150g Eggs
- 1 ½ tsp Gelatin powder – (half a packet)
- 2 Tablespoons Cold Water
- 80g White chocolate
- 1/4 tsp Citric acid (optional, creates a slightly more tart curd, I keep it on hand when canning)
Instructions
- Sprinkle gelatin over water and let it bloom. Set aside.
- Combine butter, and white chocolate, and set aside.
- Place yuzu juice, citric acid, and sugar on the stove on low heat until it boils
- Combine eggs and other half of sugar and whisk until smooth. Pour boiling yuzu juice over the eggs as you whisk them. You can do this with a ladle as well. Pour this mixture back into the pot and turn the heat back on very low. Whisk continuously as your mixture begins to thicken turn off the heat. You do not want this to boil. Otherwise, your eggs will scramble and the curd will break.
- Add gelatin, butter, and white chocolate and whisk until smooth.
- You can use an immersion blender if you have that tool on hand.
- Place in the fridge in a non-plastic container to set.