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How to sous vide lemon curd in a 4.10 ct express

Sous Vide Lemon Curd in a 4.10 CT Express

67
STEPS
INGREDIENTS

Collect ingredients

Collect ingredients

Preheat oven to 167F steam mode

Preheat oven to 167F steam mode

Zest lemons into sous vide pouch

Zest lemons into sous vide pouch

Juice zested lemons into pouch

Juice zested lemons into pouch

Add egg yolks

Add egg yolks

Add sugar

Add sugar

Add cut up butter

Add cut up butter

Add citric acid

Add citric acid

Add gelatin

Add gelatin

Seal ingredients in sous vide bag

Place sous vide bag in the 4.10 combi

Place sous vide bag in the 4.10 combi

Steam curd for 1 hour

Steam curd for 1 hour

Pour warm curd from sous vide pouch into a blender

Pour warm curd from sous vide pouch into a blender

Emulsify for 30sec to 1min. (curd will lighten in color)

Emulsify for 30sec to 1min. (curd will lighten in color)

Strain curd into mixing bowl

Strain curd into mixing bowl

Place in blast chiller until ready to use

Place in blast chiller until ready to use

  • 120.0g Egg yolks
  • 175.0g Sugar
  • 200.0g Butter
  • 1.0g Salt
  • 5.0g Citric acid
  • 150.0g Lemon juice from above
  • 10.0g Lemon zest from above
  • 13.0g Gelatin