Passionfruit Curd
Servings: 1 1.5 cups
Calories: 95kcal
Delicious spread on toast, scones, between layers of cake, in a pastry or even atop gelato, this passionfruit curd has just the perfect bite of sour with sweet and is both beautiful and tasty.
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Ingredients
- 11 passionfruit
- 2 large eggs
- 2 large egg yolks
- 150 grams caster sugar
- 100 grams unsalted butter
Instructions
- Split the passionfruit and put the seeded pulp into a food processor. Blitz a few times quickly just to loosen the seeds. Strain into a bowl. Keep both portions
- In a stand or with a hand mixer, beat the eggs, egg yolks and sugar together until well combined
- Melt the butter over low heat in a sauce pan. Stir in the sugar-egg mixture and the juice of the passionfruit (only) and cook gently, stirring often until thickened. This will take some time. Keep your heat on low and be patient. Normally this process takes between 10 and 20 minutes. It will thicken noticeably
- Remove from the heat and stir in passionfruit seeds and pulp. (You can skip this step if you'd like a seedless curd.) Let cool slightly. Then jar and store in the refrigerator for several days. If not using, you may also freeze in a container with some air at the top
Notes
- Caster sugar is extremely fine sugar made especially for baking and desserts. You can find it online or at most grocers in the baking aisle. Granulated sugar will affect the texture, but you can substitute 1 cup caster for 1 cup 2 tsp granulated in a pinch
- If you'd like your curd seedless, omit the final step of adding the seeds and pulp
- Be patient during the stovetop process - the curd will be liquid for quite a while and then suddenly begin to thicken. The heat should remain low, and the curd should not boil or simmer
- Need ideas for curd? On top of cookies, muffins, scones and toast. Piped into cupcakes as filling. Mixed into buttercream icing atop cake or cupcakes. In a pastry shell. On top of ice cream or gelato.
Nutrition
Serving: 11/18th | Calories: 95kcal