Persimmon Yuzu Curd

Name: Persimmon Yuzu Curd
Ingredients: 3 large whole eggs; 2 large egg yolks; 3/4 cup granulated sugar; Zest and juice of one small yuzu, or substitute a small lemon (my yuzu produced about 1/4 cup of juice); 3/4 cup puréed pulp from about 3 ripe Fuyu persimmons (equal amounts of very ripe hachiya persimmon pulp should work well, too); 1 pinch kosher salt; 8 tablespoons unsalted butter, cut into cubes, softened

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Servings: 1.5

Author : mrslarkin

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Ingredients

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3 large whole eggs2 large egg yolks3/4 cup granulated sugarZest and juice of one small yuzu, or substitute a small lemon (my yuzu produced about 1/4 cup of juice)3/4 cup puréed pulp from about 3 ripe Fuyu persimmons (equal amounts of very ripe hachiya persimmon pulp should work well, too)1 pinch kosher salt8 tablespoons unsalted butter, cut into cubes, softened

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Instructions

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Step 1

In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.

Step 2

Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.

Step 3

Strain the curd through a fine mesh strainer. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.

Step 4

Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

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