Jul 14 2026
Restaurants›The Modern›Yuzu Gelato, Crispy Meringue And Citrus Chiffon Recipe

Yuzu Gelato, Crispy Meringue And Citrus Chiffon Recipe

Inspired by The Modern
Time4h
Serves6

Make Yuzu Gelato, Crispy Meringue And Citrus Chiffon Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Yuzu Gelato

Crispy Meringue

Citrus Chiffon

Garnish & Finish

Method

Yuzu Gelato

  1. 1

    Warm dairy

    In a medium saucepan combine 2 cups whole milk, 1 cup heavy cream, 2 tablespoons granulated sugar and 1 tablespoon invert sugar. Warm over medium heat until small bubbles form at the edge and steam rises (do not boil). Remove from heat.

  2. 2

    Temper yolks

    Whisk 4 egg yolks lightly in a bowl. Slowly stream about 1/3 cup of the warm milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining warm dairy, whisking to combine.

  3. 3

    Cook custard

    Return saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture coats the back of the spoon and reaches about 175°F–180°F (just below simmer). Do not boil. This creates a classic gelato-style custard base.

  4. 4

    Finish and cool

    Remove from heat and stir in 1 tablespoon yuzu juice, 1 tablespoon yuzu zest and 1 teaspoon fine sea salt. Taste and adjust: add up to 1/2 tablespoon more yuzu juice if you want more acidity. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits.

  5. 5

    Chill

    Place the bowl in an ice bath and stir occasionally until the custard is cold, about 20–30 minutes. Cover and refrigerate at least 2 hours or overnight. Once fully chilled, churn in an ice cream machine according to manufacturer instructions until soft-set (about 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm up before serving.

Crispy Meringue

  1. 6

    Prep and whisk

    Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper. In a clean, dry mixing bowl, whip 3 room-temperature egg whites with a pinch of salt and 1 teaspoon vanilla on medium speed until foamy.

  2. 7

    Add sugars and stabilizers

    Increase mixer speed to medium-high and gradually add 3 tablespoons granulated sugar, 2 tablespoons powdered sugar and 1 teaspoon cornstarch a little at a time. Whip until glossy, stiff peaks form and the mixture is smooth and satiny. The powdered sugar + cornstarch helps create a crisp exterior and slightly marshmallowy interior if baked low and slow.

  3. 8

    Pipe or spoon

    Transfer meringue to a piping bag fitted with a round or star tip (or use two spoons). Pipe or drop meringues into small nests or discs about 1.5–2 inches across on the prepared sheet, leaving space between pieces.

  4. 9

    Bake low and slow

    Bake at 225°F (110°C) for 60–75 minutes until dry to the touch and easily lifts off the parchment. For ultra-crisp, turn oven off and let meringues sit in the cooling oven for 30–60 minutes to dry further. Remove and cool completely on a wire rack.

Citrus Chiffon

  1. 10

    Bloom gelatin

    Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water in a small bowl. Let sit 5 minutes to bloom.

  2. 11

    Whisk yolks and sugar

    In a small saucepan or metal bowl, whisk together 4 egg yolks and 4 tablespoons granulated sugar until pale and slightly thickened. Add 1 tablespoon orange juice, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1 teaspoon orange zest; mix to combine.

  3. 12

    Warm mixture

    Gently warm the yolk mixture over low heat (or in a double boiler) while stirring constantly until it thickens slightly and registers about 160°F (or thick enough to coat the back of a spoon). Do not boil. Remove from heat.

  4. 13

    Add gelatin and cool

    Stir the bloomed gelatin into the warm yolk mixture until fully dissolved. Add 1/2 teaspoon vanilla extract. Transfer to a bowl and cool in an ice bath, stirring occasionally until just beginning to thicken but still pourable.

  5. 14

    Whip cream

    In a chilled bowl, whip 3 tablespoons cold heavy cream with 1 teaspoon icing sugar (optional) to soft peaks. Fold one-third of the whipped cream into the cooled yolk mixture to lighten, then gently fold in the remaining whipped cream until homogeneous and airy but not deflated.

  6. 15

    Set

    Spoon or pipe the chiffon into small molds or service rings (about 2–3 inch diameter) lined with plastic wrap for easy removal. Chill in refrigerator for at least 1–2 hours until set but still light in texture.

Assembly & Garnish

  1. 16

    Plate components

    When ready to serve, unmold the citrus chiffon onto plates. Place a quenelle or small scoop (about 2–3 tbsp) of chilled yuzu gelato beside the chiffon.

  2. 17

    Add meringue and garnish

    Arrange 2–3 pieces of crispy meringue against the chiffon and gelato for height and texture contrast. Garnish with dehydrated or candied citrus slices, a few micro herbs or mint leaves, and a light sprinkle of extra yuzu zest for aroma.

  3. 18

    Serve

    Serve immediately so the meringue remains crisp against the cold gelato. Leftover gelato should be stored in the freezer; meringues keep in an airtight container at room temperature for several days; chiffon keeps refrigerated up to 48 hours.

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