Mango & Passion Fruit Curd

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

Author

Nikita Matveev

Prep Time: 01:00

Recipe Time: 00:00

Temperature : 65F / 18.3C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 65ºF / 18.3ºC
2. Take 8 lemons. And grate it
3. Squeeze all lemons
4. Add butter, yolks, purée, citric acid and passion fruit.
5. Put in Sous videz.
6. Blend and chill.

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