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Passionfruit curd recipe

INGREDIENTS (yields about 350ml)
11/12 passion fruit 2 large egg; plus 2 large egg yolks
150 grams caster sugar
100 grams unsalted butter
METHOD
Put the seeded pulp of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl. Beat eggs, egg yolks and sugar together. Melt the butter over a low heat; stir in the sugar-egg mixture and the passionfruit juice. Stir and cook until thickened. Remove from heat, whisk in the pulp and seeds.  Cool slightly, then pour into a 350ml jar. Refrigerate.

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