She Strengthens

Unraveling the Art of Molecular Gastronomy

A Culinary Masterpiece: Yuzu Curd by Alex Stupak

Pastry chef Alex Stupak’s yuzu curd, featured at New York’s renowned restaurant WD-50, is a testament to the fusion of art and science in molecular gastronomy. This intricate recipe boasts 21 ingredients, showcasing the complexity and creativity that has come to define this culinary movement.

The Recipe: A Symphony of Flavors and Textures

The composition of this dish is a harmonious blend of yuzu curd, shortbread, pistachio purée, spruce yogurt, hydrated pistachios, compressed ground pistachios, and lemon balm leaves. Each component is carefully crafted to create a truly unique culinary experience.

Yuzu Curd: The Heart of the Dish

To create the yuzu curd, combine 270 grams of yuzu juice and 4 grams of agar-agar in a saucepan, bringing it to a boil. Meanwhile, whisk together 270 grams of sugar and 270 grams of whole egg. Temper the yuzu juice into the egg mixture, then return it to the saucepan, stirring constantly. Transfer the mixture to a blender, blending on low speed, and add 350 grams of butter, incorporating it fully. Pour the mixture into a plastic tray and refrigerate until set.

Shortbread: A Crumbly Counterpoint

For the shortbread, combine 720 grams of all-purpose flour, 440 grams of almond flour, 360 grams of confectioners’ sugar, and 440 grams of diced, cold butter in a food processor. 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, then purée it in a food processor until a stiff paste is achieved. Roll the mixture to a 1/4-inch thickness between two sheets of parchment and cut into 1-1/2-inch squares.

Pistachio Purée: A Creamy Contrast

Combine 800 grams of Sicilian pistachios, 300 grams of pistachio oil, 200 grams of sugar, 10 grams of salt, and 500 grams of water in a blender, puréeing until smooth. Pass the mixture through a chinois and refrigerate in an airtight container.

Assembly and Presentation

To finish the dish, arrange three pieces of yuzu curd and shortbread on a plate. Garnish with hydrated pistachios and lemon balm. Add dollops of pistachio purée and spruce yogurt, and top with compressed ground pistachios. Serve and savor the culmination of art and science.

This recipe is a testament to the innovative spirit of molecular gastronomy, pushing the boundaries of culinary creativity and technique. While it may not be a feasible recipe for the average home cook, it serves as a beacon of inspiration, encouraging us to experiment and explore the possibilities of this fascinating culinary movement.