Passion Fruit Curd

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by: Gillian






Because it is so acidic, passion fruit curd is much like lemon curd. The amount of sugar needed varies depending on the sweetness of the fruit. Passion fruit puree is very tart, so this recipe calls for a lot of sugar. If you've made a curd and it is not sweet enough, you can sweeten it with corn syrup on if the curd is the base for a mousse, by oversweetening the whipped cream. Passion fruit curd can be used as a layer in a cake, or it can be combined with buttercream or creme mousseline to add tang. Makes 3 cups, enough for three 9-inch round cake layers.




ingredients

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serves: 3

1 cup strained passion fruit puree

4 eggs

1 cup sugar

1/2 cup butter (cubed or sliced) (optional)

Nutrition Facts
Passion Fruit Curd

Servings Per Recipe: 3

Amount per Serving

Calories: 692

  • Total Fat: 36.8 g
  •     Saturated Fat: 21.3 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 299.6 mg
  • Sodium: 376.1 mg
  • Total Carbs: 86 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 76.1 g
  • Protein: 9.4 g
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preparation

1.  Place the passion fruit puree in a saucepan and bring it to a simmer.

2.  Whisk together the eggs and sugar in a wide bowl until smooth. Place the bowl over a saucepan of simmering water and add the butter. Stir with a whisk or rubber spatula until it thickens but remains liquid. The curd will thicken when chilled.

3.  Strain the mixture while it is still warm.

4.  Cover the curd with plastic wrap; be sure the plastic wrap is touching the surface ofthe curd, or a skin will form.

Cooks' note:
Place the puree in a nonreactive saucepan and bring it to a simmer. Set aside. Combine the eggs and sugar in a heatproof bowl that fits over a saucepan. Whisk until smooth.
Place the bowl over a saucepan of simmering water and stir with a whisk. As the mixture warms, add the butter, a handful at a time, and continue stirring until the curd thickens slightly. It should remain liquid. Because it contains so much butter, the curd will thicken when cold. Strain the mixture while it is still warm.
Cover the mixture with plastic wrap; be sure the plastic wrap is touching the surface of the curd, or a skin will form. Use as a cake filling or combine with other mixtures such as buttercream or creme mousseline.

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