Ingredients
Units
Scale
- 2/3 cup passionfruit puree (from fresh passionfruits or frozen puree/pulp defrosted)
- 1/4 cup granulated sugar
- 4 egg yolks
- 1/4 tsp kosher salt
- 6 tbsp cold unsalted butter, cut into chunks
Instructions
- Put several inches of water in a medium saucepan over medium heat. Place a medium heatproof mixing bowl on top of the saucepan, creating a double boiler.
- In the top bowl of the double boiler, add your passion fruit puree and granulated sugar. Heat, mixing consistently with a whisk, until the sugar dissolves, 3-5 minutes.
- Reduce stovetop heat to low and add your whisked egg yolks and salt. Whisking constantly, continue to heat the curd mixture until it thickens and lightens in color, about 10-15 minutes.
- Remove the curd from heat and add cold butter, a few chunks at a time, Continue whisking until the butter is melted and the mixture is smooth. Pour through a fine-mesh sieve into a another mixing bowl or jar.
- Allow curd to cool for 5-10 minutes at room temp, then chill in the fridge until set, about 1-2 hours. The curd is ready to use, or store in an airtight container in the fridge for up to 1 week.
Notes
- Passion fruit curd freezes well– it can be stored in the freezer for up to 2 months. Defrost in the fridge overnight and mix together before use.
- You can place a piece of parchment paper or plastic wrap on top of the surface of the curd before storage to prevent a “skin” from forming.
- Category: desserts, sauce
Keywords: passion fruit, passion fruit curd, sauce