Yuzu coulis

Yuzu coulis is made almost exclusively from yuzu, as all parts are used. It goes well with desserts and especially iced ones, like our favorite the iced nougat, but also with carpaccio or sautéed scallops. Here are the steps :

1° Bake your yuzu en papillote (using untreated baking paper) for 30 minutes at 180°.

2° Meanwhile, boil 50g sugar with 50g water to obtain a syrup.

3° Once cooked, cut the yuzu in half and remove the inside. Squeeze it through a strainer to get the juice. Carefully remove the zist (whit part) to collect the zest (yellow part). Blend it with the juice, gradually adding the syrup and a tablespoon of olive oil.