Not So Sweet Passionfruit Curd For Passover Recipes
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.
NOT SO SWEET PASSIONFRUIT CURD FOR PASSOVER
I like to cut down on sugar these days and this combination still works for me. Its a great change from the ubiquitous lemon curd at Peasach. Great with added whipped cream on sponge cakes or meringues
Provided by Panda Rose
Categories Breakfast
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter and sugar together in a pan.
- Add eggs and passionfriut and very gently heat until thickened stirring all the time.
- When thick enough for you - this may take up to 10 minutes - then pot into clean dry jars and store in the fridge ready for use.
- Note, this can be done in the microwave in very short bursts.
- Be careful you don't get scrambled eggs with passionfruit sauce!
- Not sure how much this gives as it is different each time due to the juiciness of the fruit.
Nutrition Facts : Calories 180.6, Fat 9.9, SaturatedFat 5.6, Cholesterol 91.9, Sodium 86.5, Carbohydrate 21.7, Fiber 2.2, Sugar 19.1, Protein 2.6
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- 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.
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- 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.)
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