Recipe by Perri Saunderson & Kate Sekulla of J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
4 small sweet pastry tartlet shells baked blind
200g yuzu cream
Zest of 3 yuzu
200ml yuzu juice
5 egg yolks
80m yuzu juice
100g castor sugar
100g egg whites
1 confit yuzu from yuzu syrup
Place the zest with the first measure of yuzu juice , water, sugar and cornstarch in a pot and bring to the boil stirring constantly.
Boil until the mixture looks like the mud pools at Rotorua.
Take off the heat add the butter and egg yolks with the extra 80ml of yuzu juice and bring back to the boil.
Spread on a tray to cool .
When cold, fill your blind baked tartlet cases.
Garnish with meringue points and yuzu lace.
Preheat oven to 120 C.
Whisk egg whites and sugar together until stiff.
Pipe into points.
Turn oven down to 50 C and allow to dry overnight.
Freeze confit yuzu overnight whole.
Preheat oven to 50 C.
Line baking tray with baking paper.
Zest frozen yuzu onto baking paper.
Put into oven overnight until dry and crisp.