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.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).