Blog

Now stocked in a national supermarket yuzu juice is more easily purchased outside specialist shops making it an accessible new flavour for consumers to enjoy in many guises.

This Asian citrus ingredient has an incredibly fragrant flavour, three times more vitamin C than a lemon and is extremely versatile matching particularly well with savoury dishes, cocktails and desserts.

We are working with Yee Kwan, founder of Yee Kwan Ice Creams, who is championing this underused fruit in her Yuzu Ice-Cream (available nationwide) and she recently won the Northern heat of ITV’s My Kitchen Rules UK using yuzu as her star ingredient.

Product: Yee Kwan Yuzu Ice Cream (samples available)
Recipe: Yuzu Tart (recipe below)

Editors Notes:

Yee Kwan Yuzu Ice Cream

Available from Ocado and Harvey Nichols
RRP: £4.99
Inspiration: “I’ve made a Lemon Tart Ice Cream in the past and I wanted to try another citrus ingredient that would add an Asian fragrance. Yuzu is such a versatile ingredient and I am delighted with the results as the fruit has added notes of grapefruit and mandarin”.
Yuzu Tart Inspiration
“One of my favourite desserts is Tart Au Citron. I have family that live in Bordeaux and would visit them every year and have lovely memories of visiting local French patisseries tasting these tasty delicacies. I decided to create a twist on my favourite tart and use yuzu juice. It works wonderfully well because yuzu is refreshingly zesty and the flavour profile is delicate and refined with hints of grapefruit and mandarin taking this French classic to Japanese inspired.”
(recipe below)

About Yee Kwan

Yee Kwan is 41 years old, born in Sheffield with Chinese heritage. Mother to three young children (Max 10, Dexter 5, Alexa 2). Yee Kwan Previously worked as a chartered quantity surveyor for 8 years but decided to follow her passion for food.

About Yee Kwan Ice Cream : Ice Cream & Adventures

Awards: Great Taste Award Winners for 5 years running.
Dragon’s Den: Successful entrant currently mentored by Deborah Meaden.
Availability: Currently available in Ocado, Whole Foods, Harvey Nichols and offered as desserts in Wagamama, Patara, The Royal China, Shoryu Ramen, Wok n Go.
History: Established in 2009, based in Sheffield, Yee Kwan Ice Cream specialise in developing, creating and producing South East Asian inspired ice cream and sorbet flavours.
Inspiration: Innovative and exciting range of flavours fill a gap in the market in the ice cream industry and offer our customers interesting flavour combinations that are inspired by Yee Kwan’s travels around the world and childhood trips to ice cream parlours.
Future expansion: Launching with Giggling squid in October and launching products with Wagamama into their European, Irish and UAE sites in the coming months.

Web & Social Links

yeekwan.com
Twitter @YeeKwanIceCream
Facebook @YeeKwanIceCream
Instagram @yeekwanicecream

About My Kitchen Rules UK

Competitive cooking show My Kitchen Rules UK returns for a second series with new judges at the helm: Michelin Star restaurateur Glynn Purnell and renowned food writer and Queen of Irish cooking Rachel Allen at the helm. For the next eight weeks the duo will judge 20 pairs of enterprising and inspired amateur cooks from four regions of the UK, who will open their own home restaurants for one ambitious night, in a bid to scoop the £10,000 prize and the right to say, ‘My Kitchen Rules.’

Web & Social Links

mykitchenrulesuk.com
Twitter @MKR_UK
Facebook @MyKitchenRulesUK

Yuzu Tart Recipe

Ingredients:
225g plain flour
150g cold butter
25g icing sugar
1 large egg, beaten
2 tbsp water
9 large eggs
300ml double cream
350g caster sugar
200ml yuzu juice
20g yuzu zest

Method

1. Preheat the oven to 200C/gas mark 6/ fan 180C
2. Grease a 30cm wide, 1 inch deep loose-bottomed tart tin.
3. Weigh out the plain flour, butter and sugar and add into a food processor, blitz until it looks like breadcrumbs and then add the egg and water. Blitz gently until it forms a ball.
4. Put flour on a worktop and roll the pastry thinly, 5mm thick
5. Line the tart tin with the pastry, pop onto a baking sheet and put in the fridge to rest for 30 minutes.
6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes until golden brown.
7. Remove from the oven and carefully remove parchment paper and baking beans.
8. Use a small sharp knife to carefully trim the excess pastry from the sides
9. Return the empty pastry shell to the oven for another 10 minutes Set aside to cool.
10. Reduce the temperature of the oven to 160C/gas mark 3 / fan 140C
11. Crack the eggs into a large mixing bowl, weigh out sugar and add, whick with a blender
12. Whisk the double cream until it has soft peaks
13. Fold the whipped cream in with the eggs / sugar mix,
14. Blitz the yuzu zest into smaller pieces with a small blender and add the yuzu juice
15. Add the yuzu mixture in with the rest of the ingredients
16. Carefully pour the mixture into the cold baked pastry case.
17. Put the tart and baking tray into to the oven and bake for 35-40 minutes or until just set.
18. Leave to cool and then remove it from the tin.
19. Dust with icing sugar and serve