Bright, citrus, sweet, smooth and rich tasting. This passion fruit curd takes 30 minutes to make and it is wonderful with scones, on toasts and sandwiched between vanilla cookies or macaron shells.
The recipe does require your full attention for the 10 - 15 minutes when you are cooking the curd. Constant whisking (not the arm breaking kind of whisking) is a must as it evens out the heat through the thick liquid and prevents the mixture from turning into passion fruit scrambled eggs. The mixture comes together very easily and quickly but remember to stay focus. ;)
The Chinese name of passion fruit, 百香果, which means fragrances from 100 kinds of fruits. The taste and fragrance of the fruit does live up to its name. It is bright, sweet and citrus and just so fragrant.
Home Made Passion Fruit Curd
50g of passion fruit juice, seeds removed and strained from 4 medium size passion fruit
67g egg yolks, from 4 medium size eggs
50g butter, cut into smaller cubes
Small pinch of salt
Steps to curd
- Place all the ingredients into a small sauce pan.
- Place pan over medium low heat and using a hand whisk, constantly whisk the mixture until the butter melts and is fully incorporated into the mixture.
- Cook the mixture, constantly whisking, until thermometer register 76 degrees C/170 degrees F. The mixture will thicken, leaving streaks as you whisk.
- Remove the pan from the heat and pour the hot mixture into a bowl and set a cling film onto the surface of the curd. This will prevent a skin forming on the surface of the curd after it is cooled.
- Pour the cooled curd into a clean glass container and chill it in the fridge. It will keep well for up to 1 week.
- The passion fruit curd can be used as a filling for a baked tart shell, drizzled over ice creams or with fresh fruits on meringue or a pavlova.
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