Passion Fruit Curd
This Passion Fruit Curd recipe is a personal favorite of mine. It's sweet, acidic, has a gorgeous color, and is utterly addictive.
Serve it with ice cream or yogurt. You can also use it to fill a tart shell and top it off with a charred meringue!
If you can’t find gelatin leaves, you can replace them with 1 teaspoon of powdered gelatin.
Soak 4 g of gelatin leaves according to manufacturer's instructions
Extract 375 g of passion fruit pulp, sieving and discarding the seeds
Add 135 g of sugar, 100 g of egg whites, and 200 g of egg yolks to a bowl. Whisk to combine
Cut 255 g 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!
Yield 1 kg
Passion Fruit Pulp375 g
Gelatin Leaf4 g
Egg Yolk200 g
Egg White100 g
Fine Mesh Sieve