Passion Fruit Curd
User Reviews
4.8
15 reviews
Excellent
Passion Fruit Curd
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This passion fruit curd is creamy, silky smooth, sweet and slightly tangy. Made with only 5 ingredients, it is great slathered on just about anything or even eaten straight out of the jar!
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Ingredients
- 2 large whole eggs
- 2 large egg yolks
- 1/2 cup (100g) sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (125g) passion fruit pulp without seeds (see notes)
- 5 tablespoons (70g) cold unsalted butter
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Instructions
- In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and salt until smooth. Reserve.
- Heat the passion fruit pulp in a double boiler, over medium-low heat, until hot but not yet boiling. If you don't have a double boiler, you can set a glass or ceramic bowl over a medium pot of simmering water. The top bowl must sit on the rim of the lower pot with enough room so that it doesn't touch the hot water underneath.
- Slowly pour the hot passion fruit pulp over the egg mixture, whisking constantly, to temper the eggs.
- Strain the mixture back into the pan (or bowl) through a fine-mesh sieve.
- Cook, over medium-low heat, whisking constantly, until the curd thickens and you can see the marks from the whisk, about 8-10 minutes. The curd will thicken at about 170 degrees F, just below simmer.
- Remove the curd from the heat and whisk in the cold butter, a few pieces at a time, until completely incorporated.
- Pour the passion fruit curd into a clean bowl or jar, cover the surface with plastic to prevent skin from forming, and let it cool to room temperature.
- Use immediately or refrigerate for up to 2 weeks.
Equipments used:
Notes
- You can use frozen passion fruit pulp that has been thawed or the pulp from the fresh fruit.
- If using fresh, gently heat it to liquefy and then strain through a fine mesh sieve to separate the seeds from the pulp. If desired, add some of the seeds to your curd.
- To avoid metal leaching into the curd, which causes a metallic taste and a dull green color, avoid using reactive cookware, like aluminum and copper. Use nonreactive instead, like stainless steel, glass or ceramic.
- Store in an airtight container (like a mason jar), in the fridge, for up to 2 weeks.
- You can freeze passion fruit curd for up to one year. Thaw overnight in the fridge before using!
Nutrition Information
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Serving
1tablespoon
Calories
52kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
53mg
(2%)
Potassium
25mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
178IU
(4%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24about 1 1/2 cups
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 52kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 53mg | 2% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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