Tuesday, April 03, 2012

Passion Fruit Curd



Remember I said that I had gazillions of passion fruit this year? Well I wasn't lying. I gathered another enormous trug a couple of days ago. At a guess I reckon there were about 5kg. It made 5 (official baking) cups of pulp. A huge amount.
So what to do?
Well, Sue mentioned that I could make curd, so I found a recipe. Well, I actually found numerous recipes, but I liked this one the best. And I am so glad I went looking and found Eden Kitchen as it's a lovely blog full of brill recipes and he's a fellow kiwi. So what's not to like.

I'm just going to copy the recipe, but I doubled it. So, yes, I used 16 eggs... doubling it also required a gigantic pan and I had to resort to our hugest mason and cash mixing bowl - just hoping it was heatproof. It would appear it is.

Passionfruit Curd Recipe
This curd turned out oh so lusciously light and custardy because the recipe calls for whole eggs as opposed to just the yolks. Some recipes use only the yolks because it eliminates the risk of ending up with bits of cooked and curdled egg whites, which will then require straining. But I found no bits in mine. The trick is to cook it in a double boiler over a low heat and continuously stir it while it heats. 

Recipe adapted from about.com
 
1 cup of passionfruit pulp
1/4 cup fresh lemon juice
1/2 cup fine (castor) sugar
9oz / 250g / 1 cup butter
8 extra large eggs, lightly beaten

Special equipment: Sterilized, airtight jars for 2-3 cups of passionfruit curd


Place a heatproof mixing bowl over a saucepan of simmering water, making sure the bottom is not touching the water. Add the butter and sugar and stir over a low heat until it has melted and combined.


In a large bowl or pyrex jug, stir together the passionfruit pulp, lemon juice and eggs to combine. Add this to the butter mixture and stir continuously over low heat until the mixture thickens, approx 10-12 minutes. 

Once thickened, remove from heat. Carefully pour the lemon curd into a sterilized jar and leave to cool. Refrigerated, It will keep for 1 week. Frozen, it will last for months. It doesn’t freeze solid which means you can scoop out what you need, when you need it.

Makes about 2-3 cups passionfruit curd

I actually ended up with 8 cups of passionfruit curd, but as it freezes I'm fine with that! 

Lovely


7 comments:

  1. Nice one! Nice on ice cream apparently!

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  2. looks wonderful...love the smell of passionfruit more than the taste...one of my little quirtks :)

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  3. I can confirm (from licking of the bowl): it is delicious! Sweet, but not so sweet that the wonderful tartness of the fruit shines through! Another success, my LW x

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  4. Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

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  5. You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

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  6. Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday

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  7. Hi Laura. I was looking at this nice egg dish you linked in to Food on Friday and realised that I hadn't signed up to follow your blog. I am following it now and hope you will follow Carole's Chatter back. Cheers.

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I love it when you leave me comments, it lets me know there are folk out there reading my ramblings! Thank you, I appreciate them loads and loads
Laura x