Beet Pudding with Yuzu Cream
A citrus fruit that’s a bit like a mix of lemon, lime, and grapefruit, but with wonderful floral notes, yuzu is in season for a fleeting window of time in […]
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.apricotlanefarms.com.
Cooking tools:
- Stand mixer
- Blender
- Ramekin
- Saucepan
- Whisk
- Spatula
- Ladle
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Parchment paper
- Stove
- Refrigerator
Ingredients
- 2 medium egg yolks
- 1/4 cup raw honey
- 1/8 cup yuzu juice (2 to 3 medium yuzu)
- 2 tablespoons unsalted butter, cut into 2-inch cubes
- 1/2 cup heavy cream
- 12 ounces beets, peeled and small-diced (7 to 8 small beets)
- 1 cup heavy cream
- ½ cup full-fat coconut cream
- ¼ cup raw honey
- A pinch of fine sea salt
- ¼ cup fresh yuzu juice (4 to 5 medium yuzu)
- 4 medium egg yolks
- 2 tablespoons arrowroot
- 1 teaspoon vanilla extract
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