The Passion fruit curd or passion fruit curd it’s a’exotic alternative with the classic lemon curd, a basic preparation of English pastry, used to fill cakes, traditional scones or simply to spread on toast at tea time.
Passion fruit gives this recipe a pleasantly sour taste and it is often used to create a nice twist of taste sensations like in Yogurt and Passion Fruit Mousse.
The taste and creamy texture go very well with cakes and treats which involve the use of sponge cake or shortcrust pastry and, more generally, of simple and dry bases. You can add a gourmet touch to the recipe by completing your dessert with one grated dark chocolate bitter, which will create a very pleasant contrast in the dish.
Passion fruit curd should not be confused with a jam, it is not a preserve and it goes consumed within a short time from the preparation.
How to prepare: Passion fruit curd
To prepare passion fruit curd, pour the sugar, passion fruit pulp and eggs into a saucepan or steel bowl. Beat everything with a manual whisk to make the mixture homogeneous and well blended.
Cook in a double boiler over medium heat for 5-10 minutes, without ever stopping stirring. When the sauce veils the whisk, it means that it will be ready. Remove the saucepan from the water, add the butter into chunks and mix quickly until it melts.
Place the passion fruit curd in a sterilized jar, let it cool and keep in the refrigerator until ready to serve.