Passion fruit curd
When baking a lot, you inevitably end up with a surplus of various egg parts. A great way to use up egg whites would be something like a meringue roll. As for the extra egg yolks, there is always ice cream. But, for some variety and an even less time-consuming process, curd is always an option. The best thing about it is that you can pretty much turn anything into a curd with only a handful of ingredients. Aside from using up leftover yolks, it’s also a great way to preserve an abundance of fruit about to go off. And since I love passion fruit, then passion fruit curd it is.
As I find passion fruit already sweet enough, I have reduced the amount of sugar in this recipe and it still tastes very rich. If you don’t like the seeds in the fruits then the pulp can be strained before using, though obviously you are going to lose on weight and volume and will therefore need to use more fruit. I love the seeds and think they add to the overall experience of passion fruit consumption. And of course they are full of fiber and other really good things for you so you will never find me willingly discarding them.
Passion fruit curd ingredients:
- 90g passion fruit pulp (from about 3 medium passion fruits)
- 50g sugar
- 3 egg yolks
- 45g butter
Directions:
- Combine 90g passion fruit pulp, 50g sugar and 3 egg yolks in a small pan.
- Then mix well and cook over medium-low heat, whisking constantly, until the mixture thickens and only begins to bubble.
- Once thickened, take the pan off the heat and stir in 45g of butter.
- When all the butter is combined, transfer the finished curd into a glass jar and store in the refrigerator.
