What is yuzu?
The yuzu is the seville orange of the Far East. Only available in Winter, the fruit is mostly pith and pips, the taste sharp - and yet incredibly aromatic. Yuzus were first grown in China, and then travelled to Japan and Korea, where it is know as 'yuza'. We have not yet managed to find the fruit in Europe, though yuzu juice does travel extremely well.
What is yuzu juice?
Yuzu juice is highly favoured in Japanese cuisine for the contrasting intense floral aroma and sour-lime flavour. Because of the high cost of yuzu, it is often used together with lime juice - as in the recipe below.
Ingredients for the yuzu and lime sorbet Serves: 6
Ingredients for the crystallised lime peel
- 1 lime
- 1 tbsp caster sugar
- 1 tbsp granulated sugar
- 2 tbsp water
Method to make the yuzu and lime sorbet
- Measure the cold water in a pan with the glucose, and separately mix together the sugar and the stabilizer.
- Pour the sugar/stabiliser mixture, stir and leave to hydrate for 15 minutes.
- Bring the mixture to the boil, stirring constantly with a hand whisk.
- Remove from the heat, pour in the yuzu and lime juices.
- Transfer to a plastic bowl, cover with clingfilm and allow to cool.
- Once cool transfer to an ice cream maker and churn for 45 minutes until frozen.
- Alternatively, pour the mixture into a strong plastic container and put in the freezer. After 1 hour 30 minutes it should have frozen round the edges. Take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured mixture. Return it to the freezer and repeat at least twice more every 1 hour 30 minutes, then freeze for at least another hour.
Method to make the crystallised lime peel
- Use a sharp knife to cut the peel away from the rind. Slice into small squares, around 1cm by 1cm.
- Prepare a bowl of water filled with ice and cold water.
- Blanch the peel in a pan by pouring boiling water over it. Boil for 1 minute.
- Use a slotted spoon or small sieve to transfer the peel to the ice bath.
- Repeat 2 more times.
- Mix 1tbsp caster sugar and 2 tbsp water in a separate pan. Bring to the boil to create a simple syrup.
- Cook the peel in the syrup for 5 minutes. Remove from the heat and set aside.
- Once cool, roll the pieces of lime in the granulated sugar.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.