Breakfast

Calamansi Curd Brioche with Charred Pineapple Gastrique & Crispy Sage Oil

Name: Calamansi Curd Brioche with Charred Pineapple Gastrique & Crispy Sage Oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 4 egg yolks; 60 ml fresh calamansi juice (or 45 ml lime + 15 ml yuzu); 40 g unsalted butter, cubed; 25 g caster sugar; 1 tsp cornstarch; pinch of sea salt; 200 g fresh pineapple, cut into 1-inch chunks; 30 g packed brown sugar; 15 ml rice vinegar; 1 star anise pod; 2 brioche slices, 1-inch thick; 20 g unsalted butter for toasting; 15 g fresh sage leaves; 80 ml neutral oil (grapeseed or sunflower); fleur de sel to finish

Silky calamansi curd—bright, funky, Filipino-tart—spread onto butter-toasted brioche. Caramelized pineapple gastrique (vinegar + brown sugar reduction) adds sharp-sweet depth. Sage oil (fried sage leaves blitzed with neutral oil) crowns each plate with crispy herbal crunch and jeweled color.

949calper serving 11gprotein 63gcarbs 80gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this