Passion Fruit (Granadilla) curd is a deliciously sweet and tart topping for ice cream, pancakes or even scones, or as a filling for cake, cupcakes or sandwich cookies. It also works wonderfully as a topping for meringue or pavlova or folded into cream as a delicious topping on basically any sweet treat.
Passion Fruit (Granadilla) Curd
Passion Fruit (Granadilla) Curd is a deliciously sweet and tart topping for ice cream, pancakes or even scones, or as a filling for cake, cupcakes or sandwich cookies. It also works wonderfully as a topping for meringue or pavlova or folded into cream as a delicious topping on basically any sweet treat.
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Ingredients
- 6 – 7 Granadillas / Passion Fruit
- 7 Large Egg Yolks
- 1 Cup Sugar I prefer using castor sugar for this recipe
- Pinch of Salt
- 150 grams Unsalted Butter Cut into chunks
Instructions
- Place a sieve over a bowl, slice each passion fruit in half and scoop the pulp into the sieve. Use the back of a spoon to press the juice through the sieve, stirring and pressing several times, until you're just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about ½ cup of passion fruit juice
- In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon. Focus on doing this low and slow. Do not let the temperature get to high as you don't want to scramble your eggs
- Remove from the heat, and add the salt and butter, one chunk at a time, stirring after each addition until the butter melts
- Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you want to remove any egg particles/solids from the curd and ensuring a silky smooth texture. Feel free to strain a second time if you feel it necessary). Transfer the curd to a bowl and press a piece of plastic wrap to the top of the curd to avoid a skin forming. Refrigerate until chilled Can be made one day ahead
- The curd can be made ahead of time. You can store it in an airtight container or jar in the fridge for several days. This recipe makes around 2 – 2½ cups of curd
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