Yuzu, White Miso Possot
Chef’s pastry sous chef taught me how to make a preparation called “Possot”. It has the texture of custard once set, but has no egg product or hydrocolloids giving that texture. Acidity is the key to this preparation. Using a pH meter I increased the acidity from yuzu’s normal 2.3pH to 2.0pH using citric acid. This info is based on our beginning test of making the traditional lemon possot. Once we figured out what the ending pH is expected in the traditional preparation we were able to build and modify to our ideas. The acid coagulates the proteins in the milk, which if left in a mold will set in a few hours. Pretty awesome, and versatile preparation!