Passion fruit curd
By Sarah Cook
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
-
Cook:15 mins
Prep 15 mins plus cooling and chilling - More effort
Nutrition per serving
-
kcal 51
-
fat 3g
-
saturates 2g
-
carbs 6g
-
sugars 5g
-
fibre 0g
-
protein 1g
-
salt 0.1g
Ingredients
- 200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
- 3 large eggs
- 140g butter, diced
- 250g golden caster sugar
- 2 tbsp cornflour
Method
Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).
