Yuzu Parfait

michelle taylor

michelle taylor

14th January 2011
michelle taylor

Yuzu Parfait

In a bowl, whisk eggs and sugar, and then add juices and zest.


  • 2 eggs
  • 150g sugar
  • 75g yuzu juice
  • 15g orange juice
  • 4g gelatin
  • 75g unsalted butter
  • 90g double Cream (whipped)


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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