The traditional curd is done with Sicilian lemon that has already appeared here and was redeemed: Lemon Curd: Redemption. For a change he had two spare gems and needed to use them for something.
This time I wanted to change the flavor, hence the fruit used. She had been thinking about tangerine or tangerine, but they weren’t that pretty. So when I saw the sour passion fruit giving soup… why not?
If you don’t like passion fruit and/or sour/acidic flavors, stay away. But if you’re like me and like sour fruits, this curd is for you.
Sweet and sour, right on the fine line. Tangy, tangy and tangy. And I didn’t particularly taste any egg/yolk and as you know, I’m quite boring demanding about it. It could have been too, the way the pulp was sour.
As I said before, I actually used the fruit. No frozen pulp (does this exist?) or concentrated juice. And depending on the size, you will only use one, meaning no waste. You just need to pre-process the pulp before using, everything is explained in the instructions.
Curd Of Passion
Makes: 150 g
- 60-65 g sour passion fruit pulp (gross weight: 100g, about 1 passion fruit; sieved without seeds)
- 100 g crystal Sugar
- 02 excited
- 30 g butter without salt (iced cubes)
- Water
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the passion fruit pulp. The gross weight (pulp interacts with the seeds) must be around 100g. Microwave for 25 seconds. Sieve the pulp to remove the seeds, stir very well. This mixture should yield around ~60g. Use 5mL of water to “wash” the seeds. In the end, there will be 65g of passion fruit pulp.
- In a bowl, beat the egg yolks and crystal sugar until a pale cream forms. Then add the prepared passion fruit pulp, continue beating for 3 minutes.
- Transfer the egg yolk and passion fruit cream to a pan. Cook for about 5-9 minutes over low heat, stirring constantly. Be careful not to let the yolk “cut”. It will foam a lot.
- Add the cold butter, little by little, always stirring. Remove from heat and sift while still hot. It looks like… yolk.
- As the curd cools, it becomes thicker. It can be used in pies, topping for ice cream or even on its own.
- Passion fruit pulp: I believe it can be made with concentrated juice, but the flavor may be milder.
