I have to decided to set out on a mission: try and find out as many passion fruit based dishes as possible… and then cook them! Hehehehe After posting my Passion fruit and Coconut Crème Brûlée a little while ago, today I am going to share with you the recipe for a delicious Passion fruit Curd. I love experimenting with fruit curds. I had already tried a Blueberry Curd and loved it and this Passion fruit version was just as amazing. I kept the seeds in it, as I love the extra texture that they give to the final dish, but if you don’t care for them, you can sieve the Passion fruit before cooking the curd. This is great eaten with some freshly baked scones, or in tarts, or… off the spoon! For another way to enjoy it, come back tomorrow! And stay tuned, as I do have some more Passion fruit yumminess coming your way in the future! Enjoy!
Recipe adapted from Taste
Ingredients:
125 gms – ½ cup chilled butter, chopped
155 gms – ¾ cup caster sugar (I used 125 gms – ½ cup, as the tinned passion fruit was a bit sweet already)
180 ml – ¾ cup fresh passion fruit pulp (I used 170 ml – 2 tsp less of tinned passion fruit pulp + half a fresh passion fruit)
4 egg yolks
Put the butter, passion fruit, sugar and egg yolks in a pot and place it over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens (or, if you have a thermometer, until it reaches 75°C-170°F).
Transfer it to a sterilised jar and place it in fridge for at least 1 hour to cool down.
This curd will keep in the fridge for up to 10 days and I have also successfully frozen it.
It is perfect on a warm freshly baked scone with (or without) whipped cream or… come back tomorrow for another idea on how to enjoy it!
Passion fruit Curd
Ingredients
- 125 gms – ½ cup chilled butter chopped
- 155 gms – ¾ cup caster sugar I used 125 gms – ½ cup, as the tinned passion fruit was a bit sweet already
- 180 ml – ¾ cup fresh passion fruit pulp I used 170 ml – 2 tsp less of tinned passion fruit pulp + half a fresh passion fruit
- 4 egg yolks
Instructions
-
Put the butter, passion fruit, sugar and egg yolks in a pot and place it over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens (or, if you have a thermometer, until it reaches 75°C-170°F).
-
Transfer it to a sterilised jar and place it in the fridge for at least 1 hour to cool down.
Recipe Notes
This curd will keep in the fridge for up to 10 days and I have also successfully frozen it.
So… what is your favourite curd???
I am mad about passion fruit…..
I made this with fresh passion fruit…..tasty, but too sweet…with fresh fruit, I would definitely cut back the sugar…….then again I love tart over sweet…..so I would use a half cup sugar instead 3/4 cup….
But again sincerely…..thank you for the recipe…..I am mad for passion fruit
Elaine
Never tried passion fruit so this is intriguing.
Manu, this looks so tempting indeed. No guesses what I would use this for 😉 and I can tell from your last photo! Now that is a real taste of the exotic – wonderful!
Oh this also looks like a great filling for the macaroons, but I was wondering (I live in Australia, too) where you bought the tinned passion fruit from 🙂 Can you let me know?
I bought it at the Norton Grocer in Leichhardt, but I have seen it in Woolworths too (and it was cheaper)… I think they have it with all the other tinned fruits, I had just never realised it before! hehehehe
Most definately passionfruit. i love it… Those macarons look superb
I love curd. I love passion fruit. I am definitely making this!
What a nice curd, and really great that you have used passion fruit!
I still love the good old traditional lemon curd the most but passionfruit would be a close second.
I adore passionfruit, as you may have guessed from my recipes! Oh, how I love passionfruit curd. Thank you for sharing this beautiful recipe.