Ingredients
Instructions
- Strain the passionfruit juice to remove all of the seeds. You will need to stir the pulp in the strainer to push through as much juice as possible. Keep the strained seeds to add some back in later.
- Whisk the eggs and sugar & salt together in a heatproof bowl until combined.
- Add the fresh passionfruit and fresh lemon juice and whisk to combine thoroughly.
- Add 3-4 cm of water to a saucepan and bring it to a gentle simmer. Place the heatproof bowl over the pan to create a double boiler, ensuring the bottom of the bowl does not touch the water.
- Alternatively, pour the passionfruit mixture directly into a saucepan and cook it over a low heat. This method is much quicker than the double boiler method but you need to continually stir this to stop the eggs over cooking
- Cook the mixture, stirring constantly, until it thickens to a custard like consistency.
- Once thickened remove from heat and let cool for 5 minutes, stirring occasionally
- Pour the thickened passionfruit mixture in to a blender.
- With the speed on low add the room temperature butter a couple of cubes at a time
- Continue blending until the butter is fully incorporated and the mixture is silky smooth.
- I like to stir through a couple of spoonfuls of the reserved passionfruit seeds at this stage. This is totally optional and just for the look as it does not change the flavour at all.
- Fill in to steralised jars while still warm
- Store the jars in the fridge as soon as they are filled. I can never resist tasting the curd warm but the perfection happens once it is cold. The flavours are balanced and the texture is thick and luscious.
Nutrition
Notes
- There are many ways to make any kind of curd, the above direct saucepan method is my favourite. All of them work, you’ll just produce slightly different results depending on the approach you choose. If you cook the curd directly in a saucepan rather than over a double boiler, be sure to stir continuously and remove it from the heat as soon as it thickens. The double boiler method takes a little longer, while stirring regularly is still important, you don’t need to do so quite as constantly. Just keep it moving enough to ensure even heating and to prevent lumps.
