Soak <quantity>4<unit>g</unit></quantity> of gelatin leaves according to manufacturer's instructions

Extract <quantity>375<unit>g</unit></quantity> of passion fruit pulp, sieving and discarding the seeds

Add <quantity>135<unit>g</unit></quantity> of sugar, <quantity>100<unit>g</unit></quantity> of egg whites, and <quantity>200<unit>g</unit></quantity> of egg yolks to a bowl. Whisk to combine

Cut <quantity>255<unit>g</unit></quantity> of butter into medium chunks and set aside

Heat the passion fruit pulp in a saucepan over low heat until it starts to steam. Remove from the heat

Temper the egg mixture by adding ½ of the hot pulp and whisking to incorporate

Pour it back into the saucepan with the remaining hot pulp and whisk to combine. Cook over low heat, whisking constantly until the mixture is thick and coats the back of a spoon

Remove from the heat and sieve the mixture to remove any lumps

Remove the hydrated gelatin from the water. Squeeze to remove excess liquid and add it to the passion fruit cream. Add the butter and whisk until fully incorporated

Transfer the mixture to a shallow dish. Cover with cling film, pressing it against the surface, and place in the refrigerator to chill until you're ready to use it. The passion fruit curd is ready

Pair it with a crumble or fresh fruits and enjoy!