Are you a fan of tangy and sweet desserts? If so, you’re in for a treat with this luscious Passionfruit Curd. Perfect for spreading on toast, filling cakes, or just eating by the spoonful, this curd is a delightful addition to any dessert repertoire. Let’s dive into the recipe!
Ingredients:
- 6 tbsp unsalted butter (84 grams)
- 6 tbsp granulated sugar (75 grams)
- Pinch of salt
- 4 large egg yolks
- 1/2 cup passion fruit pulp (120 ml)
Directions:
- Cream the Butter: Start by creaming the butter with an electric mixer on medium speed for about 30 seconds until it’s smooth and creamy.
- Add Sugar and Salt: Next, add the granulated sugar and a pinch of salt to the butter. Continue to cream the mixture for another minute until everything is well combined.
- Incorporate Egg Yolks: Add the egg yolks one at a time, mixing well after each addition. This step is crucial for ensuring a smooth and uniform mixture.
- Mix in Passion Fruit Pulp: Pour in the passion fruit pulp and mix until combined. Don’t worry if the mixture appears curdled at this stage; this is completely normal.
- Cook the Mixture: Transfer the mixture to a small saucepan with a heavy bottom. Cook over low heat, stirring constantly, for 5-10 minutes. Be careful to avoid letting the mixture boil, as this can affect the texture.
- Thicken the Curd: The curd should thicken enough to coat the back of a spoon. Depending on your stove’s heat setting, you may need to adjust the cooking time slightly.
- Cool and Refrigerate: Once thickened, transfer the curd to a heat-proof bowl. Allow it to cool to room temperature before refrigerating for at least 6 hours to thicken further.
Quick Tips:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes + chilling
- Calories: 150 per serving
- Servings: 4
This Passionfruit Curd is a versatile and flavorful addition to many dishes. Enjoy it as a topping for pancakes, a filling for pastries, or a simple and delightful spread for your morning toast. Happy cooking!
Passionfruit Curd
Description
This Passionfruit Curd is a tropical delight that brings a piece of paradise into your kitchen. Made with the vibrant pulp of passionfruit, this curd combines the tangy flavor of the exotic fruit with the richness of butter and eggs to create a silky, mouth-watering dessert component. Its versatile nature allows it to be a perfect companion for desserts, pastries, or simply enjoyed on its own.
Ingredients
6 tbsp unsalted butter (84 grams)
6 tbsp granulated sugar (75 grams)
Pinch of salt
4 large egg yolks
1/2 cup passion fruit pulp* (120 ml)
Instructions
Cream the butter with an electric mixer for about 30 seconds at medium speed.
Add the sugar and a pinch of salt, and cream for another minute.
Add the egg yolks one at a time, mixing well after each addition.
Pour in the passion fruit pulp and mix until combined; the mixture may appear curdled, which is normal.
Transfer to a small saucepan with a heavy bottom and cook over low heat, stirring constantly, for 5-10 minutes. Avoid letting the mixture boil.
The curd should thicken enough to coat the back of a spoon. Adjust the cooking time based on your stove’s heat setting.
Once thickened, transfer the curd to a heat-proof bowl, let it cool, then refrigerate for at least 6 hours to thicken further.