Passionfruit Curd
A beautifuly sour yet sweet and rich sauce perfect for cake fillings, tart fillings, pavlova etc.
Equipment
- 1 medium mixing bowl
- 1 Hand Blender or small food processor
- 1 Sieve
- 1 Small saucepan
- 1 Whisk
- 1 Small Bowl
- 1 small jar
Ingredients
- 240 grams passionfruit pulp around 12 passionfruits
- 50 grams water
- 150 grams caster sugar
- 30 grams cornflour
- 50 grams egg yolks around 3
- 30 grams butter cubed
Instructions
- Begin by sterilising the jar by either placing into the dishwasher for a cycle, into a low set oven (100-120°c) for 15-20 minutes or submerge the jar into boiling hot water for 10-15 minutes.
- In a medium sized mixing bowl, add all the passionfruit pulp. Using a hand blender or small food processor, briskly blend together the pulp for a few seconds at a time to help sperate the seeds.
- Pour through the sieve into another bowl, making sure to squeeze through as much juice as possible.
- Add the juice to a saucepan along with the sugar. Heat on a medium heat until it starts to bubble.
- In a small bowl, add the cornflour and water and mix together to make a "slurry". Add to the saucepan and whisk briskly.
- Cook the curd on a medium heat for 4-5 minutes stirring often until the curd has significantly thickened.
- Remove from the heat and whisk in the egg yolks quickly and thoroughly.
- Add the cubed butter and whisk until the butter has melted and combined into the curd.
- Pour the hot curd into the dried and sterilised jar. Place a small piece of cling film or parchment paper over the surface of the exposed curd to prevent a skin forming.
- Allow to cool before sealing and placing into the fridge for storage.
- Curd may last for up to 5 days in the fridge or 3 months in the freezer.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.