Passion Fruit Curd Recipes

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PASSION FRUIT CURD



Passion Fruit Curd image

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

8 large egg yolks
1/2 cup passion fruit juice
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

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.

EASY LEMON AND PASSION FRUIT CURD



Easy Lemon and Passion Fruit Curd image

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

2 lemons, juice of
2 1/2 lemons, zest of, finely grated
50 g butter (the creamier the better)
225 g caster sugar
1/2 teaspoon vanilla sugar
3 large free-range eggs, lightly whisked
3 small passion fruit

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



Passion fruit curd image

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

200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
3 large eggs
140g butter , diced
250g golden caster sugar
2 tbsp cornflour

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

PASSION FRUIT CURD



Passion Fruit Curd image

Categories     Cake     Fruit     Passion Fruit

Yield Makes about 360 g (1 1/2 cups)

Number Of Ingredients 6

100 g passion fruit puree (1/2 cup)
65 g sugar (1/3 cup)
2 eggs
1 gelatin sheet
170 g butter, very cold [12 tablespoons (1 1/2 sticks)]
2 g kosher salt (1/2 teaspoon)

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.

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PASSION FRUIT CURD - EVERYDAY DELICIOUS
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2020-12-28 The passion fruit curd recipe is sweet and slightly sour, with a distinct passion fruit taste. If you want a distinctly sour curd you can use …
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5/5 (1)
Total Time 15 mins
Category Dessert
Calories 1069 per serving
  • Cut the passion fruits in half and scoop out the seeds. You will need about 9 small passion fruits to get 1/2 cup of juice.
  • Juice the passion fruit - add the seeds to a blender. Pulse a couple of times to break down the seeds. Don't mix them for too long or the pieces will be too small to strain! Strain the seeds through a fine-mesh strainer and discard them. Measure out 1/2 cup of juice.
  • Make the curd using a double boiler method - prepare a medium pot and bowl (glass or non-reactive metal bowl such as stainless steel). Place the bowl over the pot with boiling water, the bowl can't touch the water surface. Add all ingredients for the curd (except for the eggs and the yolk). Whisk until the butter and sugar dissolve (over medium heat).
  • Reduce the heat to the minimum, add the eggs and the egg yolk, let the curd steam gently, until thickened. It will take about 10 minutes. At first, you have to mix sporadically, at the end very often. The curd should have a pudding consistency. It will keep thickening as it cools.


EASY PASSIONFRUIT CURD RECIPE - BELLY RUMBLES
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2019-08-24 In a medium size pot place passionfruit pulp, passionfruit seeds, lemon juice, butter, and sugar. Cook over a medium heat until the butter has …
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Calories 61 per serving
  • In a medium size pot place passionfruit pulp, passionfruit seeds, lemon juice, butter, and sugar. Cook over a medium heat until the butter has melted and the sugar has dissolved.
  • Continue whisking the egg mixture and slowly pour in the passionfruit mixture. It is important to keep whisking while you do this.
  • Return passionfruit curd mixture to the saucepan and continue to cook over a low heat until the mixture has thickened and coats the back of a spoon. Stir continuously. This will take around 6 minutes.


HOMEMADE PASSION FRUIT CURD RECIPE - OLIVIA'S CUISINE
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2020-08-13 Instructions. In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and salt until smooth. Reserve. Heat the passion fruit pulp in a …
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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.
  • Slowly pour the hot passion fruit pulp over the egg mixture, whisking constantly, to temper the eggs.


PASSIONFRUIT CURD | NIGELLA'S RECIPES | NIGELLA LAWSON
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PASSION FRUIT CURD RECIPE - ANDREA MEYERS
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