Passionfruit curd- It’s Smooth, tangy with a little sweetness. Making this curd reminds me of summer and all things happy. Its vibrant colors make it a good pairing to desserts and cakes.
I like to use passionfruit in my greek yogurt. It’s like the best combination ever. When I had some left over passionfruit , I did not know what to do with them so I scooped the excess out into a container and mixed it together with my favourite Farmers Union greek yogurt. I left the yogurt and passionfruit pulp overnight and it was heavenly the next day. The perfect healthy breakfast. You can add a little cornflakes or granola for added crunch.
There are endless things to do with passionfruit. Don’t worry about excess because you can always freeze them and enjoy them as granita. This time, I decided to make a curd which could be used as a spread or topping for hmmmm… ( I have many ideas here).
Passion fruit curd (Recipe adapted from Simply Delicious Food)
1 cup passion fruit
3 egg yolks
150g caster sugar
100g butter, cubed
1) Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water.
2) Stirring continuously, allow the butter to melt and the mixture to come together. At first the mixture is going to look strange and curdled but just continue stirring and when the butter is melted, switch to a whisk and whisk until the curd is thick and glossy.
3) Taste to ensure the curd is smooth and cooked through then remove from the heat.
4) Transfer the curd to clean jars and keep in the fridge for up to 2-3 weeks.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures