How to Sous Vide Lemon Curd in a 4.10 CT Express

Skip the water bath and learn to sous vide lemon curd in the Alto-Shaam CT Express!

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How to Sous Vide Lemon Curd in a 4.10 CT Express Recipe
17 Steps
Ingredients
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1
Collect ingredients

Collect ingredients

2
Preheat oven to 167F steam mode

Preheat oven to 167F steam mode

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3
Zest lemons into sous vide pouch

Zest lemons into sous vide pouch

4
Juice zested lemons into pouch

Juice zested lemons into pouch

5
Add egg yolks

Add egg yolks

6
Add sugar

Add sugar

7
Add cut up butter

Add cut up butter

8
Add citric acid

Add citric acid

9
Add gelatin

Add gelatin

10
Seal ingredients in sous vide bag

Seal ingredients in sous vide bag

11
Place sous vide bag in the 4.10 combi

Place sous vide bag in the 4.10 combi

12
Steam curd for 1 hour

Steam curd for 1 hour

13
Pour warm curd from sous vide pouch into a blender

Pour warm curd from sous vide pouch into a blender

14
Emulsify for 30sec to 1min. (curd will lighten in color)

Emulsify for 30sec to 1min. (curd will lighten in color)

15
Strain curd into mixing bowl

Strain curd into mixing bowl

16
Place in blast chiller until ready to use

Place in blast chiller until ready to use

17

Ingredients

120 Grams Egg yolks 
175 Grams Sugar 
200 Grams Butter 
1 Gram Salt 
5 Grams Citric acid 
150 Grams Lemon juice from above 
10 Grams Lemon zest from above 
13 Grams Gelatin 
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