Passionfruit Curd
Serves: approximately 1 cup
 
Ingredients
  • 3 large egg yolks
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup passionfruit pulp, fresh or frozen and thawed
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 cup unsalted butter, cubed and softened
Instructions
  1. In a small heavy saucepan, whisk together egg yolks, sugar, passionfruit pulp, and salt until blended. Cook over medium-low heat, stirring constantly until thick and can coat the back of a spoon and an instant-read thermometer registers 170° to 180°, 8 to 10 minutes. Immediately remove from heat.
  2. Strain mixture through a fine-mesh sieve into a medium heatproof bowl, discarding solids. Stir in butter, a cube at a time, until combined and mixture is smooth after each addition. Cover curd with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Transfer curd to an airtight container, refrigerate, and use within a week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tropical-pavlovas-with-passionfruit-curd/