Yuzu Curd

• 90 ml (3 fl oz) yuzu juice
• 40 g (1½

Add the yuzu juice, sugar and egg yolks to a thermomix and attach the butterfly attachment. Heat to 80°C (175°F) on speed 4 and then cook for 8 minutes at 80°C on speed 4. Turn off the heat and continue to blend on speed 4 and cool to 50°C (120°F). Slowly