|YUZU Frog Eye Pudding with Nilla Bean Whip|
I’m already addicted to the Marxfoods gourmet citrus juices! Yuzu, Sudachi and Kabosu are citrus juices imported from Japan. All three juices are far more complex than your run of the mill lemon or lime juices; filled with undertones of herbs and delivering a smooth texture with less bite than their American cousins, these juices are packed with intense delicious flavor.
For the second recipe in my quest to define how Yuzu juice will take it’s place in my kitchen, I’ve created a playful dessert….YUZU Frog Eye Pudding with Nilla Bean Whip! Creamy and tart, this rich pudding satisfies with the perfect balance of flavors. Yuzu juice is decadent and harmonious mixed with the creamy texture of the pearl tapioca and Madagascar vanilla beans. It’s crisp lemony taste, balance the lush and slightly lumpy pudding.
1/4 cup Yuzu juice
1- 8 ounce bag small pearl tapioca
2 1/2 cups whole or 2% milk
2 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cup sugar
Nilla Bean Whip
2 cups heavey whipping cream
1/2 Madagascar vanilla bean
1/4 cup powdered sugar
Pour tapioca pearls into a medium mixing bowl, cover with cold water and let rest at room temperature for 2-3 hours. Drain tapioca, in a medium saucepan heat 2 1/2 cups milk on medium heat until small bubbles form around the edge of pan, lower heat, add tapioca and salt, cover and cook on low for 1 hour. Do not allow milk to boil. Remove lid and stir tapioca gently.
In a medium mixing bowl, beat eggs and sugar together, add vanilla, YUZU juice and blend, add a small amount of the hot tapioca to the egg mixture to temper, mix the tempered egg mixture back into the hot tapioca and blend well, eggs will cook in the hot mixture and make a delicious pudding. Transfer tapioca to glass bowl and refrigerate.
Whip cream with electric hand mixer until stiff peaks form. Split the vanilla bean open with a sharp knife, scrape out all the seeds and add to whipped cream, add powdered sugar and mix with a spoon to combine. refrigerate whip until ready to use.
Garnish with thin slice lemons, freshly grated nutmeg.
“Niban shibori” juices are from the second pressing of the fruit. This makes them less intense, more affordable, and more approachable than the first pressing. They’re an excellent choice for home chefs and have been pasteurized to make them shelf stable before opening.
Yuzu juice is the most well known of the three varieties. It has an extremely complex, slightly flowery flavor that is difficult to describe but is something like a blend of orange/tangerine, lemon and grapefruit. It is slightly less acidic than lemon juice.
Sudachi juice’s flavor is creamy, lemony, and quite tart. It has a similar acid content to conventional lemons.
Kabosu juice’s flavor can be described as complex and lime-esque with layered tangy & savory notes. It is considerably less acidic than lemon juice, yuzu juice and sudachi juice. Source: Marxfoods
This post is linked to