Yuzu Curd ... Shortbread, Pistachio, Spruce Yogurt Recipe

  1. Combine the yuzu juice and agar-agar in a saucepan and bring to a boil.
  2. Meanwhile, combine the eggs and sugar in a bowl and beat with a whip to combine.
  3. Temper the yuzu juice into the egg mixture and return to the saucepan.
  4. Bring to a boil while stirring constantly.
  5. Transfer the mixture to a blender and blend on low speed.
  6. Add the butter little by little until it is all incorporated.
  7. Pour the mixture into a plastic 17-by-11-inch tray and allow to gel in the refrigerator.
  8. Slice the gel into 1-inch squares using a razor and a ruler.
  9. Combine all the ingredients in a food processor and pulse until the butter is no longer visible.
  10. Spread the mixture evenly across a parchment-lined sheet tray and bake in a convection oven at 325 degrees F until golden brown.
  11. Allow the mixture to cool.
  12. Return the mixture to a food processor and puree until a stiff paste is achieved.
  13. Roll the mixture to a 1/4-inch thickness between two sheets of parchment.
  14. Using a dough cutter, cut the shortbread into 1-1/2-inch squares.
  15. Store in a freezer until needed.
  16. Combine all the ingredients in a blender and puree until smooth.
  17. Pass through a chinois and refrigerate in an airtight container.
  18. Combine the ingredients and transfer to a squeeze bottle, refrigerate.
  19. Bring some water to a boil and pour enough to cover the pistachios.
  20. Allow them to hydrate in the refrigerator for at least 6 hours.
  21. Drain the liquid and split the pistachios, season with salt, and hold in the refrigerator.
  22. Grind the pistachios in a food processor until a coarse powder is formed.
  23. Season the powder to taste with salt and place in a Cryovac bag.
  24. Vacuum the bag to compress the pistachios.
  25. Arrange 3 pieces of the yuzu curd and shortbread on the plate.
  26. Garnish with some of the hydrated pistachios and lemon balm.
  27. Place some dollops of pistachio puree and spruce yogurt on the plate.
  28. Open the Cryovac bag of ground pistachios, gently break into rough pieces, and place a couple on the plate.
  29. Serve.

yuzu juice, agaragar, sugar, egg, butter, flour, almond flour, confectioners sugar, salt, pistachios, pistachio oil, sugar, salt, glucose, yogurt, spruce oil, pistachios, pistachios, salt

Taken from www.chowhound.com/recipes/yuzu-curd-shortbread-pistachio-spruce-yogurt-11707 (may not work)

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