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Collect ingredients
Preheat oven to 167F steam mode
Zest lemons into sous vide pouch
Juice zested lemons into pouch
Add egg yolks
Add sugar
Add cut up butter
Add citric acid
Add gelatin
Seal ingredients in sous vide bag
Place sous vide bag in the 4.10 combi
Steam curd for 1 hour
Pour warm curd from sous vide pouch into a blender
Emulsify for 30sec to 1min. (curd will lighten in color)
Strain curd into mixing bowl
Place in blast chiller until ready to use