My parents have a small passionfruit vine in their backyard but it produces kilos and kilos of fruit every year…which is where this curd comes in. It isn’t hard at all to make and the fact that it keeps so well in the fridge means it is a little sweet treat that is always on standby, waiting to be popped onto some yoghurt, ice cream, toast or even maybe using it as a support act on a little pavlova nest or as a filling to some vanilla cupcakes!
Although it is generally simple to make, this curd does require a little patience and a need to stand over it on the cooktop. As the curd starts to cook, it can take a little while to thicken but the effort is so worth it. Please don’t rush the process because if you do (by cranking the heat up for example) you could end up with a curdled mixture or one that is not as smooth as it could be.
Also, once the curd does reach the correct temperature, it will thicken quite quickly. If your hand has started to tire in the meantime, it helps to alternate the whisking with stirring using a wooden spoon. Just make sure to keep whisking every once in a while to keep the mixture smooth and glossy. The end result will be this glorious shiny curd that will be a versatile accompaniment to so many things…although I dare you not to eat a sneaky spoonful on its own here and there – it’s so good!Serves: 2 CupsPreparation Time: 5 minutes Cooking Time: 15 minutesIngredients
- 6-8 passionfruit (depending on how juicy the fruit is)
- 3 egg yolks
- 2 whole eggs
- 1 cup white caster sugar
- 100g unsalted butter, diced into small cubes, or ghee
- Scoop the pulp and juice from 2 passionfruit in a bowl and then strain the pulp from the other 4 passionfruit to collect the juice only. You will need to have 1/3 cup of passionfruit pulp/ juice for the recipe. Set aside
- Whisk the egg yolks, eggs and sugar in a saucepan until the mixture is completely smooth. Turn on your cooktop to a low-medium heat. Add the butter and passionfruit pulp/ juice and continue to whisk over low-medium heat to ensure the mixture does not curdle and remains smooth.
- Just keep whisking, just keep whisking, until the mixture thickens enough to coat the back of a wooden spoon. Be patient as this part of the process could take up to 10 minutes*.
- Once thickened, allow the curd to cool for a couple of minutes then pour into hot sterilised jars. Cover the jars and pop them in the fridge. The curd should keep for up to 3 weeks in the fridge if stored in this manner.
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I love passionfruit. There are few fruits which liven up the taste buds as much as they do with the first taste of that beautifully tangy, sweet pulp!