Yuzu is also known as Japanese Citron. Its blooms and fruits are uniquely fragrant. I grow a pair of dwarf yuzu trees in containers with nasturtiums as underplantings to repel citrus borers. The Yuzu Cream recipe below is adapted from the book Ladurée: The Sweet Recipes which Lala, and I wish to bake from [together] sometime soon. Of course, you may use your favorite citrus in season now in lieu of yuzu.
Yuzu Cream Filling
- 80 grams granulated sugar
- zest of 1 yuzu
- 1 teaspoon cornstarch
- 1.5 eggs
- 50 milliliters yuzu juice [or your citrus of choice]
- 117 grams softened butter
- 1 gram kosher salt
Directions
- Mix the sugar, lemon zest, cornstarch, eggs and lemon juice together in a saucepan and heat until it simmers.
- Allow to cool for 10 minutes. Add the butter and blend. Refrigerate for 12 hours in an airtight container.
