Passion Fruit Curd
1 serving
30 minutes
Passion fruit curd is a delicate, velvety cream with a rich tropical flavor. Its sweet-tart balance captivates from the first spoonful, while its light texture and subtle aroma make it an ideal complement to desserts. The origins of this treat trace back to British cuisine, where fruit curds are an integral part of traditional baking. Passion fruit adds an exotic note, enriching familiar flavors with freshness and a light crunch from the seeds. This curd can be spread on toast, used as a filling for tarts and pies, or simply enjoyed on its own. The key is not to be afraid of experimentation, as its vibrant taste can transform any dish.
1
Make puree from passion fruit. Wash the fruits, cut them in half, scoop out the insides with a spoon, and strain through a sieve. Add a third of the remaining seeds to the puree. They will add a nice crunch, but don't add too many.
- Passion fruit: 8 pieces
2
Take large eggs at room temperature and separate the yolks. Mix them with sugar and passion fruit puree. Heat the mixture over medium heat until the yolks begin to thicken and lighten, stirring constantly with a whisk. Cook for about 15 minutes. Then remove from heat and whisk in the butter into the cream. Place the finished curd in the refrigerator until the butter sets. The quantity of ingredients is calculated for 1 cup of finished product.
- Egg yolk: 5 piece
- Sugar: 2 tablespoons
- Butter: 1 tablespoon