sauce
Passion Fruit Curd
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Prep
10 minutes
Cook
15–20 minutes
Total
30 min
Serves
about 480 ml (2 cups)
Bright, tart, and deep gold, this curd has enough body to spread and enough punch that a little goes far. Cooking the yolks with the puree first, then finishing with cold butter off the heat, is what makes it smooth instead of grainy.
Ingredients
- 85 g (3 oz) passion fruit puree
- 110 g (4 oz) egg yolks (about 50 large yolks)
- 130 g (4½ oz) sugar
- 160 g (5¾ oz) unsalted butter, cut into 2.5 cm (1-inch) cubes
Instructions
- 1Combine the passion fruit puree, egg yolks, and sugar in a heavy-bottomed saucepan over low heat.
- 2Stir constantly until the mixture reaches 74 °C (165 °F) and thickens enough to coat a spoon.
- 3Pull off the heat immediately.
- 4Place the butter cubes in a large bowl and pour the hot curd over them.
- 5Stir until all the butter is melted and the curd is glossy and smooth.
- 6Strain through a fine-mesh sieve into storage containers.
- 7Cool to room temperature, then seal and refrigerate.
Cook's Note
Keep stirring the entire time it's on the heat. If you walk away, the bottom overcooks before the top heats through and you get bits of set egg you can't strain out.
Best Served With
Fresh berries, meringue, or anything that needs a sharp, fruity layer.
Why This Recipe Works
Low heat and constant stirring keep the eggs from cooking too fast and seizing up. Taking the pan off before they fully firm, then pouring over cold butter, stops the cooking and blends in the fat at the same time. That's what makes the texture smooth.
Make It Yours
- Fold into whipped cream for a quick passion fruit mousse.
- Use as a tart filling or between cake layers.
- Swirl a spoonful into plain yogurt or panna cotta.
Leftover Strategy
Keeps sealed in the fridge for up to 2 weeks. Stir before using, a little separation on top is normal.
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Pairing
Works as a component in plated desserts, pairings apply to the finished dish.