I recently found myself baking macarons, for a family holiday with my 6 year old cousin and my aunt, who were coming over for two weeks. I had already thought of raspberry one, but I wanted another sort too. Whenever I think about curd, I always thought of lemon curd but for a change, I fancied making a passion fruit curd and here is my recipe:
· the juice of 4 passion fruits
· 30 ml of lemon juice
· 50g of sugar
· 85g of unsalted butter
· 4 egg yolks (more if needed to thicken)
you will need
· a heatproof bowl
· a spatula
· a whisk
· a bowl or jug with a sieve
· a saucepan and water
· (if not you don't use immediately) a sterilised jam jar
1. Place the passion fruit pulp and sugar in a heat-proof glass bowl.
2. Heat a few inches of water in a saucepan and bring the water to a boil. Then lower the heat to a simmer.
3. Place the bowl of passion fruit pulp and sugar on the saucepan Make sure the bowl and the water don't touch.
4. whisk for a few minutes to warm up the ingredients and dissolve the sugar.
5. Add the egg yolks and lemon juice into a separate jug or bowl, and whisk until everything is mixed.
6. Pour the warm passion fruit and sugar through the sieve into a bowl and pour it back into the heatproof bowl and return to the heat.
7. Pour the eggs into the sugar mix, WHILE whisking constantly.
8. Add the unsalted butter to the warm passion fruit curd. Let melt with the heat of the curd.
9. Stir well frequently, while cooking the passion fruit egg mix. Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).
10.When ready the curd should fall off the back on a wooden spoon and form a V. I personally sieve out the passion fruit pulp for a smoother texture. However you can keep it in. It is perfect in a mousse or on a pavlova.
11.Leave the cool until use or pour it into the sterilised jar
I hope you Enjoy