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.