Yuzu Cream Recipe

Ingredients:

• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup fresh yuzu juice
• 2 egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a heavy-bottomed saucepan, warm the cream over medium heat until it starts to steam.
2. In a separate bowl, whisk together the sugar, yuzu juice, egg yolks, and vanilla extract until well-combined.
3. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and heat over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (about 8-10 minutes).
5. Remove from heat and strain the mixture through a fine-mesh strainer to remove any lumps or bits of cooked egg.
6. Cover and chill in the refrigerator until completely cool.
7. Serve chilled with fresh fruit, shortbread cookies, or as a topping for cakes or tarts.

Verdict:

This yuzu cream is light, tangy, and delicious. The yuzu flavor really shines through and complements the sweetness of the cream perfectly. It’s a great topping for any dessert that needs a touch of citrusy freshness.

Serving Suggestions:

• Pair it with fresh berries for a refreshing summer treat.
• Use it as a filling for crepes or eclairs.
• Serve it alongside a slice of key lime or lemon tart for a zesty twist.