Passionfruit curd
Lemon curd stand aside, passionfruit is taking the stand. You can cook this two ways. One leaves passionfruit's seeds out, the other leaves it in. With the seeds in, your curd gets a crunch. Your choice, a winner of a dessert either way. But don't stop there. Dump the butter and spread the passionfruit. Or pair this up with another dessert. Cake topping perfect.
Ingredients
- Passionfruit - 4
- Egg yolks - 3
- Sugar - 1/2 cup
- Salt - pinch
- Butter, unsalted - 5 tbs.
- Passionfruit - 1
Instructions
-
Slice the passionfruit in half. Scoop out the insides into a small saucepan.
- Place the saucepan over medium heat, add the yolks and sugar. Stir constantly until the sugar dissolves and the sauce thickens enough to coat the back of a spoon.
- Turn off the heat, but keep the saucepan on the burner. Add the salt and butter in chunks. Stir until the butter melts.
- Options:
- Remove the seeds - push the curd thru a sieve or mesh over a storage container.
- Keep the seeds in the curd - add the curd to a storage container.
- Cover the surface of the curd with plastic and refrigerate at least 2 hours or up to 48 hours.
- Serve chilled with a bit of fresh passionfruit on top.
