Passion Fruit Curd

So, I'm kind of obsessed with curd now. Get with the program. It's spring, and I'm blitzing all of my fruit to make this amazing little compote. Basically, this means that I have a new ingredient to play with! Breakfast will never be the same.

Breakfast TRANSFORMED!

I’ve decided that fruit curd is the best thing ever. It all started with some amazing pancakes I got for brunch which were served with passion fruit curd.

I started off easy, making the simplest type of curd (lemon). It was super delicious, and very easy. I 

used it on pancakes, and in cakes. The next step was to branch out into passion fruit curd because I found a local place to buy them – would you believe that Tesco’s sells passion fruits?!

The method for this is slightly different from lemon curd, but it produces the same smooth, zesty sweet preserve. Curd is really simple, really versatile and I am very pleased with my little fridge full of jars of homemade deliciousness.

Ingredients

• 6 passion fruits
• 1 egg
• 1 egg yolk
• 75g caster sugar
• 50g butter

Method

Chop the passion fruits in half. Decant the pulp and seeds from 5.5 of the fruits into a food processor and briefly blitz. Sieve so you’re left with the smooth juice.

Add  the egg, yolk, and sugar into a bowl and whisk with a hand whisk for a few minutes until lighter and fluffy.

Now, melt the butter in a small saucepan over a low heat. Add in the egg mixture and passion fruit  juice.

Keeping the heat low, continue to stir until the mixture thickens and comes together. It’ll take approx. 5-8 minutes.

To check  if it’s done, scoop a little out with the wooden spoon and drop it back into the mixture – it’s done if it doesn’t sink immediately back into the mix.

Remove from the heat and stir through the seeds and pulp from the last remaining half of the passion fruit. Let cool for a few minutes.

Decant into a clean jar and place into the fridge. Keep chilled.

OM NOM NOM