Yuzu Curd ... Shortbread, Pistachio, Spruce Yogurt Recipe

From: Fondue , by

As part of the team at renowned New York restaurant WD-50, pastry chef Alex Stupak turns out molecular gastronomy recipes that are part artwork, part scientific marvel. While it’s not likely that you’ll be making this recipe anytime soon, we’re including it here so you can admire it as you would a piece in a gallery. And, out of respect to the proper name of the recipe as it’s delineated on the WD-50 menu, we’re listing it all here (we had to abridge it so it’d fit above):

Composition

yuzu curd

shortbread

pistachio purée

spruce yogurt

hydrated pistachios

compressed ground pistachios

lemon balm leaves

INGREDIENTS

For the yuzu curd:

  • 270 grams yuzu juice
  • 4 grams agar-agar
  • 270 grams sugar
  • 270 grams whole egg
  • 350 grams butter

For the shortbread:

  • 720 grams all-purpose flour
  • 440 grams almond flour
  • 360 grams confectioners’ sugar
  • 440 grams butter (diced, cold)
  • 20 grams salt

For the pistachio purée:

  • 800 grams Sicilian pistachios (soaked in cold water for 12 hours)
  • 300 grams pistachio oil
  • 200 grams sugar
  • 10 grams salt
  • 500 grams water
  • 200 grams glucose

For the spruce yogurt:

  • 500 grams yogurt
  • 6 grams spruce oil

For the hydrated pistachios:

  • 100 grams Sicilian pistachios

For the compressed ground pistachios:

  • 400 grams Sicilian pistachios
  • Salt to taste
INSTRUCTIONS
For the yuzu curd:

  1. Combine the yuzu juice and agar-agar in a saucepan and bring to a boil. Meanwhile, combine the eggs and sugar in a bowl and beat with a whip to combine. Temper the yuzu juice into the egg mixture and return to the saucepan. Bring to a boil while stirring constantly. Transfer the mixture to a blender and blend on low speed. Add the butter little by little until it is all incorporated. Pour the mixture into a plastic 17-by-11-inch tray and allow to gel in the refrigerator. Slice the gel into 1-inch squares using a razor and a ruler.

For the shortbread:

  1. Combine all the ingredients in a food processor and pulse until the butter is no longer visible. Spread the mixture evenly across a parchment-lined sheet tray and bake in a convection oven at 325°F until golden brown. Allow the mixture to cool. Return the mixture to a food processor and purée until a stiff paste is achieved. Roll the mixture to a 1/4-inch thickness between two sheets of parchment. Using a dough cutter, cut the shortbread into 1-1/2-inch squares. Store in a freezer until needed.

For the pistachio purée:

  1. Combine all the ingredients in a blender and purée until smooth. Pass through a chinois and refrigerate in an airtight container.

For the spruce yogurt:

  1. Combine the ingredients and transfer to a squeeze bottle, refrigerate.

For the hydrated pistachios:

  1. Bring some water to a boil and pour enough to cover the pistachios. Allow them to hydrate in the refrigerator for at least 6 hours. Drain the liquid and split the pistachios, season with salt, and hold in the refrigerator.

For the compressed ground pistachios:

  1. Grind the pistachios in a food processor until a coarse powder is formed. Season the powder to taste with salt and place in a Cryovac bag. Vacuum the bag to compress the pistachios.

To finish the dish:

  1. Arrange 3 pieces of the yuzu curd and shortbread on the plate. Garnish with some of the hydrated pistachios and lemon balm. Place some dollops of pistachio purée and spruce yogurt on the plate. Open the Cryovac bag of ground pistachios, gently break into rough pieces, and place a couple on the plate. Serve.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.