The Professional Cinderella

Is there anything more delicious than fruit curd? The perfect curd is smooth, tangy, sweet, and can basically be eaten off a teaspoon. A friend of mine recently gave me two huge bags of home-grown passionfruit, and I couldn’t think of anything better I’d like to make with it than passionfruit curd. I trialed a few different recipes, but ultimately settled on this one for the delicious tangy flavour and the success of the recipe.

Passionfruit Curd

Recipe by http://www.theflavourbender.com

1/2 cup passionfruit pulp (about 3-4 passionfruits, depending on size)

1/4 cup sugar

2 tbsp lemon juice

4 egg yolks (from large eggs)

6 tbsp unsalted butter

1. Place the passionfruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler. Heat a few inches of water in a saucepan on medium heat. Place the bowl with the pulp and sugar on the saucepan or double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.
2. Add the eggs yolks and lemon juice to a separate bowl. Whisk to a smooth paste.
3. Pour the warm passionfruit mixture into the egg mixture in a steady stream WHILST whisking constantly to temper the eggs.
4. Pour the combined mixture back into the bowl and set back on top of the saucepan or double boiler.
5. Add the unsalted butter to the warm curd. The butter will melt as the curd heats, and the constant whisking with help to emulsify the butter into the passionfruit curd.
6. Stirring continuously, gently heat the curd mixture. You must keep stirring so the egg in the mixture doesn’t cook. Use a sweets thermometer to keep track of the mixture. We want it to get to 72C. At this point, the mixture should have thickened sufficiently enough to have made a curd.
7. Remove from heat, pour into jars and place in the fridge to chill.
8. Serve on everything from toast to cakes, mixed into yoghurt or poured over your favourite dessert.

Heidi xx