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Passion Fruit Curd
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Runa Kvendseth

Runa Kvendseth

Passion Fruit Curd

30m

This is the perfect filling for any sweets you would like. It's really fresh and fruity and perfect as a filling for a tart or a macaron. You can use this recipe as a base and replace the passion fruit with whatever acidic fruits you want.

  • Soak 3½ gelatin leaves in cold water for 5m until soft

    Step 0

  • Add 300 g of butter, 160 ml of passion fruit purée and 290 g of white sugar to a pan

    Step 1

  • Crack 4 eggs into the pot

    Step 2

  • Warm over low heat. Whisk continuously until the mixture reaches 84 °C

    Step 3

  • Remove from the heat. Squeeze the water from the gelatin leaves. Add them and mix until the gelatin is dissolved

    Step 4

  • Strain the curd

    Step 5

  • Transfer to a sterilized jar. The passion fruit curd is ready

    Step 6

  • Enjoy it as a filling for different sweets!

    Step 7

Yield 1 kg

  • Passion Fruit Purée

    Passion Fruit Purée

    160 ml
  • Gelatin Leaf

    Gelatin Leaf

     3½
  • Butter

    Butter

    300 g
  • Egg

    Egg

     4
  • White Sugar

    White Sugar

    290 g

Equipment

  • Probe Thermometer

    Probe Thermometer

  • Kitchen Scale

    Kitchen Scale

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