If you’re a fan of passion fruit and want to savor its tropical flavor for longer, then you need to try this mouthwatering Passion Fruit Curd. This creamy and tangy delight can be used as a filling or topping for various desserts, adding a refreshing tropical twist to every bite.
I absolutely adore passion fruit, but living in Missouri means I don’t come across it often these days, and when I do, it’s quite expensive. To make the most of this exquisite fruit, I’ve discovered two fantastic methods of preservation: passion fruit syrup and my personal favorite, passion fruit curd, also known as passion fruit butter. Both can be frozen, making them ideal for storing passion fruit.
What is passion fruit curd?
Passion fruit curd is a delightful fruit preserve made with passion fruit, lemon, sugar, butter, and thickened with eggs and/or egg yolks. If you enjoy lemon curd, then you’re in for a treat with this passion fruit curd. It’s like a passion fruit-infused custard, bursting with tropical citrus flavor and a rich, buttery texture. Trust me, it’s a game-changer when paired with any dessert.
How easy is it to make passion fruit curd?
While making lemon curd allows room for small mistakes, it’s important to be more careful when making passion fruit curd. The seeds make it harder to pass through a sieve, so you must avoid any lumps from forming. You’ll need to cook the curd slowly over low heat.
Thankfully, even complete novices can make this passion fruit curd to perfection! Here are two methods you can try:
Method 1 – Direct Heat Cooking on the Stove
This method is for confident and experienced cooks who can handle custard making skills. It’s quicker but requires constant stirring to prevent lumps from forming due to the direct heat.
Method 2 – Indirect Heat Cooking in a Double Boiler
This method is perfect for less experienced cooks who prefer a more cautious approach. By cooking the curd using indirect heat, you reduce the risk of scrambling the eggs. Although it takes longer, it guarantees a smooth and creamy curd.
Whole eggs or egg yolks?
I personally prefer using egg yolks as they give the passion fruit curd a richer and thicker consistency. However, if you prefer a runnier curd, you can reduce the amount of egg yolks or replace two with two whole eggs. On the other hand, if you want an extra thick and spoonable curd, add more egg yolks than directed in the recipe.
The importance of cooking the passion fruit curd up to 160°F
If you want to store your passion fruit curd in the freezer for up to three months, it’s crucial to cook the eggs to a temperature of 160°F for proper pasteurization. Cooking the curd for at least 15 minutes over direct heat or 20-30 minutes over indirect heat ensures the curd reaches the desired consistency, even without a temperature probe.
How to use passion fruit curd
This luscious passion fruit preserve is incredibly versatile! Here are just a few delicious ways to enjoy it:
- Spread it on your toasts, toasted English muffins, or crumpets.
- Top French toast, pancakes, or waffles with a dollop.
- Mix it with Greek yogurt for an delightful afternoon snack.
- Add a spoonful to your breakfast granola bowl for an extra tropical kick.
- Create a creamy and delicious cocktail by combining the passion fruit curd with vodka.
- Use it as a filling for tart shells instead of lemon or lime curd.
- It’s the perfect topping for ice cream, panna cotta, bread pudding, meringues, or pavlova.
- Enhance the flavor profile of cakes by using passion fruit curd as a filling or topping.
- Elevate freshly cut fruits by adding a tangy passion fruit curd.
- And of course, you can always enjoy it by the spoonful!
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Remember, passion fruit curd is not only a delicious treat but also a reflection of the BDK Restaurant’s commitment to creating exceptional culinary experiences. So go ahead, indulge in the tropical goodness of passion fruit curd and let your taste buds celebrate! Visit BDK Restaurant for more culinary delights.