One of the main reason curds work so well is the contrast of their homely creamy texture with the sharp citrusy back notes. Passion fruit curds offer this same tart contradiction but with a more exotic feel. I never knew passion fruit were an exotic fruit until I got to the UK. We grew up eating them like the English might eat an apple.
Use to fill miniature tarts and put a raspberry on top, or fold through a cake mixture before baking it.
Makes: 2 x 190ml jars
Prep time: 10 minutes
Cook time: 10 minutes
Food styling: Kylee Newton
Photography: Philippa Langley
Season: Winter
Ingredients
12 passion fruit
4 medium eggs, plus 2 yolks
120g caster sugar
100g unsalted butter
Method
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Remove the seeds of 9 passion fruit by scooping out the flesh, gently pulse-blending it then pushing it through a fine-mesh sieve, discarding the seeds and keeping the juice. Cut the remaining 3 in half, scoop out the flesh and set aside.
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Whisk the eggs, egg yolks and sugar together until they are well mixed and light and frothy in texture.
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Gently melt the butter in a medium, heavy- bottomed pan on a low heat, then slowly stir in the eggs and sugar mix and the sieved passion fruit juice.
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Keep stirring and cooking over a low heat until the mixture has thickened to a custard- like consistency. This may take longer than you think, but be patient and don’t be tempted to increase the heat as this may scramble
the eggs. -
Remove from the heat and whisk in the remaining seeded passion fruit pulp.
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Ladle into warm, dry sterilised jars, filling them to about 5mm below the rim. Seal, leave to cool
then refrigerate. Keeps for up to 1–2 weeks in the fridge.
Read more: The Modern Preserver
Preserving is a beautiful way keep in tune with the seasons and a great way to use leftovers too. Kylee’s book The Modern Preserver demystifies what can sometimes seem like an intimidating kitchen technique. In fact her storytelling and creative flavour combinations will actually make you fall in love with it.
— about the author
