Yuzu Lemon Curd

METHOD

1. Add a portion of water to cornstarch, make a slurry.

2. Add slurry, lemon juice, remaining water, sugar, salt, zest, and agar to a pot and bring to a boil. Boil for 5 minutes while gently whisking.

3. Pour curd over yuzu inspiration chocolate, butter, and turmeric in 3 additions, whisking after each addition.

4. Immersion blend until smooth.

5. Place plastic directly over the top, and allow the curd to chill overnight.

NOTES

• Only add a tiny amount of turmeric. It will bloom more as it sits, and the curd could become neon yellow if you use too much.

• Give a gentle whisk before using to make creamy.

• You can use organic granulated sugar (no need to process) with no difference in results.