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 this passionfruit curd 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 these cute little glass storage jars 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 this passionfruit curd. 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). (Recipe adapted from Simply Delicious Food)
Delicious Tangy Curd
- 1 cup passion fruit
- 2 eggs
- 3 egg yolks
- 150 g caster sugar
- 100 g butter cubed
Combine all the ingredients in a heat-proof bowl and set it over a bowl of simmering water.
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.
Taste to ensure the curd is smooth and cooked through then remove from the heat.
Transfer the curd to clean storage jars and keep in the fridge for up to 2-3 weeks.
*Curd can be used to spread on toast, biscuits, fillings for cupcakes etc. It's simply delicious
*Refrigerate curd for at least 2-3 hours to set or overnight. Prep time does not include setting the curd.
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