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Yuzu Cream
Preparation info
- Yield:
2.63 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Heavy cream
1 kg 2 lb 3.2 oz 38.02
Method
- Make sure the molds are prepared before making the cream.
- Whip the heavy cream to medium peaks and reserve in refrigeration.
- Combine the yuzu juice, sugar, and eggs in a bowl and cook over a hot water bath until thickened.
- Take off the heat and stir in the butter; dissolve completely.
- Add the bloomed gelatin to the above mixture wh
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