Easiest Way to Cook Perfect Passionfruit Curd

Passionfruit Curd. Passion fruit curd is basically a type of fruit preservative made with passion fruit, lemon, sugar and butter, and thickened with eggs and/or egg yolks. This is an easy passionfruit curd recipe that will have you licking the saucepan. Passionfruit Curd, otherwise known as Passionfruit Butter is a retro condiment that is amazing served on scones or over Pavlova.

Passionfruit Curd Whisk the passionfruit pulp to loosen, then press through a sieve to remove the seeds. Passionfruit Curd or sometimes known as Passionfruit Butter is like Lemon Curd, only tastier! Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. You can have Passionfruit Curd using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Passionfruit Curd

  1. It's 2 of Egg Yolks.
  2. You need 1/3 cup of Caster Sugar *OR 1/4 cup for less sweet curd.
  3. You need 60 g of Unsalted Butter *cut into small pieces.
  4. You need 3 of Passionfruit *about 90g Pulp.
  5. You need of *Tips: You can replace 1 tablespoon Pulp with Lemon Juice for extra sourness.

Passionfruit Curd or Passionfruit Butter is a retro treat served w scones & cream or spooned over pavlova. The most delicious recipe to use passionfruit. Though citrus fruits are generally used for making fruit curd, I've made a passionfruit curd for this column which is so yummy. A few tweaks and additions to a couple of internet recipes yielded a butter that was just to my liking - not very sweet, tangy with a hint of lemon.

Passionfruit Curd instructions

  1. Whisk Egg Yolks and Caster Sugar in a saucepan until smooth. Add Butter and Passionfruit Pulp, and whisk over low heat until the mixture thickens..
  2. Transfer to a sterilised jar and store in the fridge..

Combine the passionfruit, sugar, lime leaves, and eggs in a medium saucepan over medium-low heat. Cover and refrigerate until ready to use. Strain passionfruit pulp, making sure to get as much of the juice as possible from around the seeds. If the curd is cooked, the mixture on the spoon will remain in place. If still runny, then cook further until successfully tested.

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