Looking for something to add that je ne sais quoi to your latest treatful creation? This zingy but sweet curd will do just that… and then some! It couldn’t be simpler to whip up, and can be used with so many desserts… try sandwiching it between a vanilla sponge, using it as a topping for your pavlova or tart, or even as a filling in pancakes. The options are just about endless, so get cooking!
- 1 cup passion fruit pulp (strained or with seeds, whichever you prefer)
- 120g butter
- 1 cup sugar
- 6 large eggs
- Heat the pulp, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 min).
- In a bowl, beat the eggs until fluffy then, steadily and quickly, whisk them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick.
- Allow to cool in the pot - it should thicken further - then empty into a sterilised jar and store in the fridge.
Notes: Granadilla not your thing? Try our scrummy dairy-free lemon curd.