Silky Passion Fruit Curd
Silky Passion Fruit Curd, there isn’t much else to say. I do like to add some of the seeds back in as I love the little bits of crunch and the visual beauty of seeing them suspended in the curd. They also add a very subtle bitter note to counter the very sweet curd. I’m not exactly sure how many pieces of of fruit I used, but it was about 18 or so. They can vary on size so it really is important to go by weight. It allows for consistent outcomes every time. This recipe may easily be halved if you’re not up for quite this large a batch.
Serve in tarts, with scones, on yogurt, with shortbread or butter cookies, on waffles and pancakes, drapes over a scoop of ice cream (or in the ice cream itself), cheese1cake… my all time favorite is to serve on top of a cream filled pavlova!
You will need a scale, a large fine mesh sieve and an instant read thermometer for best results.
This is not complicated, but does require patience and a little physical labor (a passion project!) so I like to make a big batch. This way, I am also able to gift to friends. Especially with the stresses we’ve all faced this year, spreading love and sunshine in a jar is a very good idea.
Note: if your not mindful and patient while adding the hot mixture to your whisked eggs, they will scramble. Bringing the temperature of the eggs up as slowly as possible (tempering) while combining with the heated passion fruit mixture, is of the utmost importance in achieving this curds magically silky texture.
If you can’t find caster (or superfine) sugar, you may run cane sugar through a food processor for about 30 seconds.
Makes 5 cups (likely 5 1/2 cups, we couldn’t stop eating it when it came off the stove!)
Ingredients-
320 grams passion fruit pulp, seeded
5 Tbs seed/pulp
3 Tbs fresh lemon juice
340 grams unsalted butter (about 3 sticks)
453 grams caster (superfine) sugar (1 lb)
Pinch or two of salt
6 eggs (large)
4 yolks
Method-
1- Gently warm passion fruit pulp to loosen seeds. This step is not necessary, but makes it a little easier to extract the pulp.
Press through a sieve to extract as much pulp as possible. A little patience and elbow grease is required, but your final product will be worth it!!! Reserve 5 tbs of the seeds.
2- Whisk eggs and yolks in a large heat proof bowl and set aside.
3- In a large heavy bottomed saucepan (I used a 5 1/2 qt Dutch oven), over medium heat, combine passion fruit pulp, seeds, sugar, butter, lemon juice and salt and stir until butter is melted and sugar is dissolved. I try to keep this below a simmer. Do not allow it to boil. Remove pot from heat.
4- VERY SLOWLY and gently, drizzle hot mixture into eggs, a little at a time, WHISKING CONSTANTLY. Be patient and take this step very slowly as you want to temper the eggs and you do not want the eggs to scramble, your goal is a creamy smooth mixture.
5- Once compete, return mixture to pot, and over low heat, stir using your whisk. When the mixture starts to thicken, about 8 minutes, switch to a spoon and continue to stir until the thickened silky mixture coats the back of the spoon, and if you run your finger through, the line remains. Check the temperature with an instant read thermometer. You should be at about 165F. If you're below 160F, keep stirring over the heat for a few more minutes. Remove from heat when finished. If you developed any lumps, you may pass this through a sieve.
6- Scrape down sides and cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.I
7- Ladle into sterilized glass jars and seal tightly. Store in the refrigerator for up to 3 months. Sneak spoonfuls when the urge strikes .
