Bruleed Yuzu Lemon Curd - V Recipe
graham, berry, pistachio, berry yogurt, olive oil, maldon salt
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Yuzu Lemon Curd
In a medium saucepan, combine the yuzu juice, lemon juice, granulated sugar, and egg yolks. Whisk together until well combined.
- 2
Cook the Curd
Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- 3
Add Butter
Remove from heat and stir in the unsalted butter until fully melted and incorporated. Allow the curd to cool to room temperature.
- 4
Prepare the Base
In a small bowl, mix the graham cracker crumbs with a pinch of Maldon salt and 1 tablespoon of olive oil. Press this mixture into the bottom of serving dishes.
- 5
- 6
Finish with Pistachios
Sprinkle the chopped pistachios on top and drizzle with the remaining olive oil. Finish with a sprinkle of Maldon salt.
- 7
Brulee the Top (Optional)
If desired, use a kitchen torch to brulee the top of the curd for a caramelized finish.
