These days, I like to carbonate my curds (see page 134, for example), but you could serve this one, with its mix of lemon, lime, and orange, as is, spooned over berries or over sorbet, or both.
Recipe information
Yield
makes about 1 cup
Ingredients
1/4 cup (50g) sugar
5 large egg yolks
1/3 cup (80g) fresh lemon juice
1/3 cup (80g) fresh lime juice
1/4 cup (60g) fresh orange juice
5 teaspoons (25g) water
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Whisk the sugar and egg yolks in a heatproof bowl until the sugar dissolves. Stir in the juices and water and set the bowl over a pot of simmering water. Cook, stirring often with a heatproof rubber scraper, until the curd reaches 180°F.
Step 3
Mix the curd with an immersion blender and strain into a bowl. Set into the ice bath to chill completely. Cover with plastic wrap and refrigerate until you’re ready to serve it.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
