Meringue with Yuzu Curd Recipe - Great British Chefs
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.
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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