PASSION FRUIT CURD
This recipe for passion fruit curd comes from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
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.
PASSION FRUIT CURD
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 2-3 jars
Number Of Ingredients 5
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).
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PASSIONFRUIT CURD
Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs.
Provided by Daydream
Categories Sauces
Time 35m
Yield 4 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 927, Fat 52.5, SaturatedFat 31.1, Cholesterol 386.4, Sodium 105.7, Carbohydrate 110.4, Fiber 4.4, Sugar 105.2, Protein 9.3
EASY LEMON AND PASSION FRUIT CURD
A beautiful alternative to regular Lemon Curd, this curd is both tangy and sweet. Delicious with your morning toasted breads etc or can even be used for pie fillings and tarts etc. One of the easiest recipes going so enjoy!
Provided by Um Safia
Categories Tropical Fruits
Time 35m
Yield 3-4 small jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 505, Fat 18.4, SaturatedFat 10.1, Cholesterol 221.6, Sodium 195.4, Carbohydrate 81.8, Fiber 2, Sugar 77.9, Protein 6.9
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.
PASSIONFRUIT CURD
Use this tangy, fruity passionfruit curd to top pound cake, waffles, ice cream, or fold it into whipped cream and pile into a pie shell for an ethereal cream pie.
Provided by Martha Collison
Categories HarperCollins Dessert Condiment/Spread Condiment Tropical Fruit Passion Fruit
Yield Makes 2 small jars
Number Of Ingredients 6
Steps:
- Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110°C/90 °C fan/gas 1/4/225°F.
- Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug - this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.
- In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.
- Turn the heat up to medium and continue to whisk. After 5-6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.
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PASSION FRUIT CURD RECIPE USING PASSION FRUIT PUREE
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4.7/5 (9)Category Afternoon Tea, Breakfast, Brunch, SnackCuisine BritishTotal Time 15 mins
- Add an inch of water to the bottom pan of a double boiler or a small saucepan and heat to a simmer.
- Add the top half of the double boiler or use a metal bowl that fits rests in the saucepan with the bottom of the bowl above the level of the water. (Your bowl cannot be touching the water or your eggs will cook too quickly.)
- Turn the heat to medium and add the egg yolks, sugar and passion fruit puree to the bowl. Stir constantly until the sugar dissolves and the mixture begins to thicken. (Test it to see if it coats the back of a spoon. When it does, it’s done.)
- Remove the bowl from the heat and add the salt and the butter, one cube at a time. Stir each cube until it melts before adding the next.
HOMEMADE PASSION FRUIT CURD RECIPE - OLIVIA'S CUISINE
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4.8/5 (5)Total Time 15 minsCategory DessertsCalories 52 per serving
- In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and salt until smooth. Reserve.
- Heat the passion fruit pulp in a double boiler, over medium-low heat, until hot but not yet boiling. If you don't have a double boiler, you can set a glass or ceramic bowl over a medium pot of simmering water. The top bowl must sit on the rim of the lower pot with enough room so that it doesn't touch the hot water underneath.
- Slowly pour the hot passion fruit pulp over the egg mixture, whisking constantly, to temper the eggs.
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