Yuzu Curd

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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