Passion Fruit Curd Food

PASSION FRUIT CURD

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

PASSION FRUIT CURD

Steps:

• Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.

PASSIONFRUIT CURD

Steps:

• Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
• Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
• Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.
• Do not allow it to boil, otherwise it will curdle!
• Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
• Keeps 1 to 2 weeks in the fridge.

BURNT PASSION-FRUIT CURD

Steps:

• Combine all the ingredients except the butter and superfine sugar in a metal nonreactive bowl and beat together until the 1 cup of sugar is completely dissolved. Prepare an ice bath in a bowl slightly bigger than the bowl used to beat the ingredients. Put the bowl with the egg mixture over simmering water and cook, beating constantly, for 10 minutes, or until the curd thickens, being careful not to let the egg mixture curdle. Beat in the butter. Transfer the bowl to the ice bath and beat the curd until it is cold, about 5 minutes.
• Spoon the curd into four cold, shallow gratin dishes. Cover and refrigerate for at least 2 hours.
• When ready to serve, heat the broiler to maximum heat. Spread 1 1/816 inch of superfine sugar evenly over the surface of each dish. Place under broiler close to flame until the sugar caramelizes. (You can also use a mini-blowtorch.) Serve immediately.

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.

PASSION FRUIT CURD

Steps:

• Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low until you have a bright-orange-yellow mixture. Transfer the contents of the blender to a medium pot or saucepan. Clean the blender canister.
• Bloom the gelatin (see page 29).
• Heat the passion fruit mixture over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
• Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze.
• Notes
• Powdered gelatin can be substituted for the gelatin sheets: use 1/2 teaspoon.