Sweet Tart Passion Fruit Curd

Passion fruit is such an exotic tropical fruit, don’t you think?  Its essence is more tart than sweet with an aroma so distinct and specific, it’s immediately recognizable.  You can buy passion fruit pulp (in the freezer section) or passion fruit nectar in cans at the grocery store, but if you can get your hands on the actual fruit, that’s a prize worth celebrating.  And if you can get the real stuff, don’t just toss it into a smoothie or cocktail.  Instead, turn it into this luscious, sweet-tart passion fruit curd.

Look at that gorgeous fruit!  With a wrinkled, rosy skin and just a hint of the sweet perfume, you probably wouldn’t give much thought to these if you saw them in the market.  But slice one open and its impossible to ignore its heady fragrance.  If there is such a thing as a “sexy” fruit — this is it!

Ingredients

• 7 large egg yolks
• 6-7 passion fruit
• 1 cup sugar
• pinch salt
• 10 tablespoons cold unsalted butter cut into chunks.

Instructions

1. Slice each passion fruit in half and scoop the pulp into a blender. On low speed, pulse the blender to separate the seeds from their gelatinous membrane, but not enough to puree the seeds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice, stirring and pressing several times, until you're just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about 1/2 cup of passion fruit juice.
2. In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon.
3. Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts.
4. Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you're removing any egg solids from the curd by straining a second time -- and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead.

thanks done share recipes to : https://www.garlicandzest.com/sweet-tart-passion-fruit-curd/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Share this post