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
QUICK AND EASY PRESSURE COOKER PASSION FRUIT CURD
Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.
Provided by Catherine Phipps
Yield Makes about 12 oz
Number Of Ingredients 4
Steps:
- Put the eggs and sugar in a heatproof bowl and beat together to combine. Scoop the contents of the passion fruit into the bowl along with the butter. Cover the bowl with baking paper or foil.
- Put 3 cm (1 ¼ inch) water in the base of your pressure cooker, then add a trivet. Balance the bowl on top, using foil handles if it is a tight fit and you think it might be tricky to remove. Close the lid and bring up to high pressure.
- Cook for 10 minutes at high pressure, then remove from the heat and allow to drop pressure naturally. Remove the bowl from the cooker, then push the contents through a sieve into a bowl. Whisk until smooth. Leave to cool or immediately transfer to a sterilized jar. Passion fruit curd will keep in the fridge for several weeks.
BURNT PASSION-FRUIT CURD
Provided by Julia Reed
Categories dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients except the butter and superfine sugar in a metal nonreactive bowl and beat together until the 1 cup of sugar is completely dissolved. Prepare an ice bath in a bowl slightly bigger than the bowl used to beat the ingredients. Put the bowl with the egg mixture over simmering water and cook, beating constantly, for 10 minutes, or until the curd thickens, being careful not to let the egg mixture curdle. Beat in the butter. Transfer the bowl to the ice bath and beat the curd until it is cold, about 5 minutes.
- Spoon the curd into four cold, shallow gratin dishes. Cover and refrigerate for at least 2 hours.
- When ready to serve, heat the broiler to maximum heat. Spread 1 1/816 inch of superfine sugar evenly over the surface of each dish. Place under broiler close to flame until the sugar caramelizes. (You can also use a mini-blowtorch.) Serve immediately.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 12 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 150 milligrams, Sugar 71 grams, TransFat 1 gram
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
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