Meringue with Yuzu Curd Recipe
Rachel Walker balances sweet and zingy flavours of yuzu and persimmon in this delightful meringue recipe – perfect for injecting some bright and bold flavours into the winter gloom.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Griddle
- Grill pan
- Oven
- Stove
- Baking sheet
- Parchment paper
- Stand mixer
- Whisk
- Mixing bowl
- Saucepan
- Fine-mesh sieve
- Microplane
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Kitchen scale
- Cooling rack
- Plate
Ingredients
- 2 fresh yellow yuzus, zested and juiced
- 50g of butter, cubed
- 100g of sugar
- 2 egg yolks
- 1 egg white
- 55g of caster sugar
- 150g of double cream
- 1 hachiya persimmon, ripe
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