Mango & Passion Fruit Curd
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Heat sous videz to 75C. Zest and juice lemons,
You will need 150 g of lemon juice and 10 g of zest.
In a small sous vide pouch or ziplock-style bag,
combine all ingredients. Seal.
Blend curd on high until fully emulsified,.
about 30 seconds to 1 minute
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Pro-level cooking techniques made simple.
Ingredients for 25
400 gr Butter
500 gr mango purée
8 lemons
2 gr salt
10 gr citric acid
200 gr pasion fruit juice
300 gr yolks
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 65ºF / 18.3ºC
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Step 2
Take 8 lemons. And grate it
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Step 3
Squeeze all lemons
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Step 4
Add butter, yolks, purée, citric acid and passion fruit.
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Step 5
Put in Sous videz.
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Step 6
Blend and chill.
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Step 0
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