Passionfruit Curd
Passionfruit curd is a tangy and sweet spread or filling that's perfect for topping toast, scones, or filling cakes and pastries.
Equipment
- 1 double boiler *or bowl over hot water
Ingredients
- ½ cup Passion fruit pulp *fresh or frozen (thawed)
- 4 egg yolks
- ⅔ cup sugar *granulated or caster
- ¼ tsp fine sea salt
- ⅔ cup unsalted butter, room temp cut into cubes *150g
Instructions
- If you are using fresh passion fruit then halve the passion fruits and scoop out the pulp into a blender or food processor, pulse 1 or 2 times ONLY to separate the seeds.
- If you are using frozen passion fruit pulp with seeds, let it thaw then continue as per the recipe for separating the seeds
- Strain the pulp through a fine mesh strainer to separate the seeds from the pulp, use a spatula to help push the pulp through.
- Add the 4 egg yolks and the⅔ cup sugar to a bowl or double boiler and whisk to combine for a minute or two until the mixture becomes a light pale yellow.
- add ¼ tsp fine sea salt and the strained ½ cup Passion fruit pulp, mix to combine
- fill the pot of the double boiler with 2" of water and bring to a simmer
- place the bowl containing the mixture over the pan of hot water
- Whisk constantly until the mixture begins to thicken, this should take between 7 and 8 minutes. Scrape down any mixture from the sides and incorporate.
- Strain the curd through the fine mesh sieve to remove any egg that didn't cook out or any lumps. Then add the ⅔ cup unsalted butter, room temp cut into cubes a few at a time, stir to melt and combine.
- Once the butter has all been added and the curd is thickened, pour it into a container then cover with plastic wrap so that the plastic sits directly on the curd (to prevent a skin from forming) and put it in the refrigerator for 3 hours or longer to set before using.