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Passion fruit curd

Ingredients

  1. Step 1 200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
  2. Step 2 3 large eggs
  3. Step 3 140g butter , diced
  4. Step 4 250g golden caster sugar
  5. Step 5 2 tsp cornflour
Passion fruit curd
Calories: 51 Carbohydrate: 6 g Protein: 1 g Fat: 3 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 23

TAGS

Condiment Snack British Josh Eagleton 10-30 minute 200 kcal or less 30-60 minute Alternative Custard Decadent treat Easter Gift Hamper Jam Lemon curd Lemon jam Marmalade Present Quick Sarah Cook Valentines day dinner Valentines day treat

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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).