Some people (like my husband) love the tang/sour of the black passionfruit as is. The majority (read “me”) love to drink it as juice. So coming from this background, I had never tried passionfruit curd before.
What is passionfruit curd?
Basically the first time I tasted curd, it was lemon and not passionfruit, but curd is curd. It was love at first taste. So I suppose in a very simplified way, curd is a sweet preserve like jam. But the texture of curd is velvety and melts in your mouth. The flavour profile of passionfruit curd is sweet and hint of sour. Compound it with the richness of eggs and butter … If you like passion juice, then I think you might like this curd.
How do you eat it?
It is amazing as icing/frosting. An idea is to bake a sponge cake in two sandwich tins, then spread the curd between the cakes. Then cover the entire cake with chocolate icing – delicious!
It also wonderful on pancakes, toast or on a meringue.
- 2 large eggs
- 50g (1/3 cup) butter
- 70g (1/3 cup) sugar
- 1/2 cup of passion fruit pulp (about 6 fruits)
- tiny pinch of salt
Cut the passionfruit in half and scoop out the pulp. Blend the pulp a little and then pour through a sieve. It should give about a 1/2 cup of juice.
In a pan on low heat, cook the half cup of juice with 1/3 cup sugar until it comes to a boil. Add 50 grams of butter to the pan.
As the butter is melting, in a separate bowl break 2 eggs and whisk thoroughly.
Take about 2 Tablespoons of the hot fruit mixture and whisk into the eggs. Then quickly, pour in the egg mixture into the pot and keep whisking gently—don’t stop or else it will scramble the eggs—until the mixture has thickened.
Store in a clean jar and enjoy! Keep in the fridge.