Passionfruit Curd
This passionfruit curd is incredibly luxurious - probably the best thing to ever be spread on a biscuit! - and easy to make. Try it soon!
Servings: 20 Servings (About 2 cups)
Calories: 92kcal
Equipment
- Mini Food Processor
- Wire Mesh Strainer
- Silicone Whisk
- Infrared Surface Thermometer
Ingredients
- 5 Passionfruits
- ¾ cup Granulated Sugar
- 3 Large Egg Yolks
- 1 Large Egg
- ½ teaspoon Citric Acid
- 6 tablespoon Salted Butter Chilled and cut into pieces.
Instructions
- Split the passionfruits, scoop the pulp into a small food processor. Blitz just long enough to loosen everything up.
- If you want this to be a seedless curd, press pulp through a wire strainer at this point. We don't!
- In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the passionfruit pulp and the citric acid, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, transfer passionfruit curd to your storage container and chill for at least 1 hour before use.
Notes
This passionfruit curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 41mg | Potassium: 81mg | Fiber: 2g | Sugar: 10g | Vitamin A: 426IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg
