- 2 eggs
- 150g sugar
- 75g yuzu juice
- 15g orange juice
- 4g gelatin
- 75g unsalted butter
- 90g double Cream (whipped)
Yuzu Parfait
michelle taylor
14th January 2011
Yuzu Parfait
In a bowl, whisk eggs and sugar, and then add juices and zest.
Ingredients
Method
In a bowl, whisk eggs and sugar, and then add juices and zest.
Place bowl in a bain marie at medium heat and whisk continuously
When mixture reaches 80 degrees, remove from heat and emulsify the butter into the mixture.
Add gelatin. Strain and allow mixture to cool
Once cooled, fold in whipped cream
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