Passion Fruit Curd

awesomeness

Category
Preserves
Cuisine
French
Serves
4-6
Time
30 minutes
From
Phil Price

curdpassion fruit

This is pretty awesome, but it is also not low fat or low calorie, so use sparingly! Fortunately, a little goes a long way. This goes well with a sweet breakfast (waffles, French toast etc) or with desserts (e.g. on soft meringue with some raspberries and mango). It's also really good as a cake filling (maybe along with some raspberry or apricot jam).

Ingredients

  • 1/2 cup passion fruit pulp: 3 - 4 passion fruits, depending on the size
  • 2 tbsp lemon juice (1 large lemon)
  • 1/4 cup sugar
  • 6 tbsp unsalted butter
  • 4 egg yolks (from large eggs)

Instructions

  1. Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.
  2. Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.
  3. Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.
  4. Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.
  5. Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.
  6. Pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.
  7. Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd.
  8. Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat). The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking.
  9. When the passion fruit curd registers 160° F, it's ready!
  10. Optionally, pass the curd through a sieve to remove any lumps

Notes

  • I have a Passion Fruit vine so I usually have lots of them at one time. I like to double or triple the recipe and put into jars that can be saved in the fridge and given to lucky friends as presents.