Passionfruit curd
Indulge in the tropical delight of homemade Passionfruit Curd! This vibrant recipe combines 2 egg yolks, 3/4 cup sugar, 1/2 cup fresh passion fruit, and 1/2 cup butter for a lusciously creamy and tangy treat. Perfect for spreading on toast, filling pastries, or adding a zesty twist to your desserts. Ready to bring a burst of sunshine to your kitchen?
- 09 Jun 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
Passionfruit curd is a delightful and tangy spread that pairs perfectly with toast, scones, or as a filling for pastries and cakes. This luxurious curd combines the tartness of passionfruit with the richness of butter and a hint of sweetness, creating a versatile treat that can elevate both everyday breakfasts and elegant desserts.
Ingredients:
Instructions:
- Fill a medium-sized saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat.
- Place a heatproof bowl on top of the saucepan, ensuring it doesn't touch the water. This creates a double boiler effect, allowing you to gently heat the ingredients without burning them.
- In the heatproof bowl, whisk together the egg yolks and sugar until the mixture is well combined and looks pale and slightly thickened.
- Stir in the passionfruit pulp to the egg and sugar mixture, whisking continuously to combine.
- Place the bowl over the simmering water. Cook the mixture, stirring constantly, until it thickens. This process may take around 10-15 minutes. The curd is ready when it coats the back of a spoon and a line drawn through it with your finger remains visible.
- Be patient and keep stirring to prevent the mixture from curdling or sticking to the bottom of the bowl.
- Once the mixture has thickened, remove the bowl from the heat. Gradually add the butter pieces, one or two at a time, stirring continuously until each piece is fully melted and incorporated before adding the next.
- This will give the curd a smooth and creamy texture.
- For a perfectly smooth curd, strain the mixture through a fine mesh sieve into a clean bowl. This step helps to remove any bits of cooked egg or passionfruit seeds, leaving you with a silky curd.
- Allow the curd to cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Once cooled, transfer the curd into a clean, airtight container and refrigerate. It will thicken further as it chills.
Tips:
- Use freshly squeezed passionfruit juice for the most authentic and intense flavor.
- Strain the passionfruit juice to remove seeds for a smoother curd texture.
- Constantly stir the mixture while cooking to avoid curdling and ensure an even consistency.
- Cook the curd over low heat to prevent it from burning or becoming grainy.
- To check if the curd is done, dip a spoon into the mixture; it should coat the back of the spoon and leave a clear line when you run your finger through it.
- Store the finished curd in a clean, airtight jar in the refrigerator, where it will keep for up to two weeks.
In just a few simple steps, you can make this decadent passionfruit curd at home. With its bright and zesty flavor, it's sure to become a favorite in your kitchen, whether spread on your morning toast or used to fill a delicate tart. Enjoy the vibrant taste of passionfruit in every luscious bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 2.24g | 1% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.99g | 8% |
| Sugar 40g | 41% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 45% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 80mg | 14% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 2.19ug | 2% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.73mg | 7% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 120mg | 3% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.25mg | 2% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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