Whilst I was at the markets recently I picked up a whole box of passionfruit. The colours and aromas were so intense I had to just get it. So after spooning it on my breakfast cereal every morning, I still had half a box left. “What will I do with the rest?” I thought. So a good deal of “research” later i.e. scanning cook books and magazines, I saw this great recipe for passionfruit curd. Mmmmm…my mind went into overdrive. I’m not aware of how familiar people are with sweet curds. They’re basically similar to jams or jellies (as the Americans call them) and they are used on cakes or as a spread on bread. Lemon curd is a very popular spread in the UK often finding its way in traditional high teas. The passionfruit curd I made is similar to the lemon one. I’ll follow it up over the next few days about how I used it. Its sweet, silky and very sexy. Trust me, you’ll be happy you made this.
PASSIONFRUIT CURD RECIPE
This recipe has been adapted from Australia’s own Bill Granger.
6 ripe passionfruit…scooping out the whole inner flesh…seeds and all
2 organic eggs
80 g of caster sugar
60 g of butter
Place the passionfruit pulp, eggs and sugar in a heatproof bowl and place that bowl over a saucepan with simmering water (aka the double boiler method). Whisk continuously until the mixture begins to thicken. This whisking will probably take up to about ten minutes at the most. Just be patient. Once the mixture has thickened take it off the heat and whisk in the cold butter. Let the curd cool and store it in a sterilised jar. It will keep up to about one week in the fridge.