Buttermilk waffles with yuzu curd and red currants

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Yuzu curd:
2 eggs and 2 egg yolks
3/4 cup sugar
1/3 cup fresh yuzu juice (bottled or fresh)
6 tbs (85g) unsalted butter

1. Whisk together eggs, yolks and sugar in a small saucepan. Add yuzu juice and butter.
2. Over medium heat, gently warm the mixture until the butter starts to melt. Stirring constantly, continue to heat the mixture to 170F or just before it starts to simmer. The mixture will start to thicken and coat the back of a spoon.
3. Remove from heat and pass the curd through a sieve into a sterilized jar. Place a clingfilm directly on the surface of the curd to prevent a skin from forming. Let cool and refrigerate overnight.

Waffles:
3/4 cup all purpose flour
1/4 cup cornflour
2 tbs sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg
1 tsp vanilla extract
2 tbs vegetable oil (or coconut oil)
2 tbs (30g) unsalted butter, melted
1/2 cup red currants or other berries of choice (eg raspberries, strawberries, blackberries)

1. Sift together flour, cornflour, sugar, baking powder, baking soda and salt into a large bowl. Stir well to combine.
2. Whisk together buttermilk, egg, vanilla, oil and butter. Add the wet ingredients to the dry ingredients and fold in gently until no more streaks of flour remain. Batter may be slightly lumpy. Leave batter to rest for 10-15 min.
3. Preheat a waffle iron and grease with cooking spray. Cook batter in waffle iron according to manufacturer's instructions. Remove waffle and transfer to a cooking rack while cooking the remaining batter.
4. Pipe or spoon the yuzu curd into the wells of the waffle. Top with red currants and sift a light dusting of confectioner's sugar over to finish.

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