Passionfruit Curd

Preserves | 10th May 2012 | By

Passionfruit curd is something that has been niggling away at the back of my mind since I saw the post about it on Chocolate Teapot nearly three years ago. This reminded me of the recipe in Nigella’s How to be a Domestic Goddess, which I’d been meaning to make since I bought the over a decade ago ago. You can perhaps see a pattern emerging here – fast is not my middle name! Although both of these recipes sounded good, I preferred a version without seeds as I wanted to use the curd in a cake, so back in March, I finally got around to making what promised to be the best fruit curd ever. I based my version on a recipe I saw over at thepassionatecook.

This is how I did it:

  • Cut 3 passionfruit in half and scooped out the flesh.
  • Rubbed through a sieve to remove seeds trying to extract as much juice as possible.
  • Placed juice in a bowl with 40g cardamom (caster) sugar and 1 duck egg.
  • Whisked thoroughly.
  • Placed bowl over a pan of simmering water and carried on whisking,
  • Added 25g unsalted butter & continued to whisk for about twenty minutes until thick enough to coat the back of a wooden spoon.
  • Poured into a jar.

This was indeed the best fruit curd ever, I loved the colour and I loved the taste. It was so delicious and there was so little of it, I thought it would be rather a waste to use it in a cake, so instead we had it on scones one day and on toast the next. However, when I found out that my first Clandestine Cake Club meeting had a fruit theme, my idea for a passionfruit curd cake began to re-form. So, it wasn’t long after making my first batch of passionfruit curd, that I then made my second.

I am submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes which was founded by Ruth of Ruth’s Kitchen Experiments.

Comments

  1. Leave a Reply

    Kavey
    10th May 2012

    At last, someone who gets round to things on MY kind of timeframe!

  2. Leave a Reply

    tandcake
    10th May 2012

    Yum! I think you made the right decision to remove the seeds, I left them in when I made some last year and they spoiled the texture. Serves me right for being lazy!

    • Leave a Reply

      Choclette
      10th May 2012

      Yes, there’s something about curd that cries out for it to be smooth. But what did you think of the flavour?

    • Leave a Reply

      tandcake
      11th May 2012

      You’re right. Flavour-wise it was wonderful, to the point that I ate most of it straight from the jar with a spoon. Just seen your recipe for apricot curd – I have some apricot puree in the freezer so I might give that a go this weekend.

  3. Leave a Reply

    Katie
    10th May 2012

    Wow looks fabulous and I love the colour. I’d had passionfruit curd before, but always bought. I bet its fabulous homemade – added to my recipe pile :)

    • Leave a Reply

      Choclette
      10th May 2012

      Katie, I didn’t know you could buy it, so that’s really interesting. I suspect homemade is nicer though.

  4. Leave a Reply

    Hannah
    10th May 2012

    That truly looks like a jar of sunshine – so bright and fresh! If you could wave this at the sky, maybe it’ll coax the sun out for a bit…

    • Leave a Reply

      Choclette
      10th May 2012

      If only I still had it, I’d be waving it at the sky till my arm fell off 😉

  5. Leave a Reply

    laura@howtocookgoodfood
    10th May 2012

    That curd is the most beautiful colour, like sunshine. Tastes superb I bet. It finally got made and I bet you will be making tons more by the sounds of it! xx

    • Leave a Reply

      Choclette
      10th May 2012

      Thanks Laura. Sunshine is becoming a bit of a theme – you never know, we might just get to see it some time this month! If only passionfruit were plentiful, I would be making tons of it.

  6. Leave a Reply

    Cupcake Crazy Gem
    10th May 2012

    Wow I am loving the sound of the passionfruit curd cake, can’t wait to see how that turns out! Passion fruit is one of my all time fave fruits, I can just imagine how delicious this must be!

    • Leave a Reply

      Choclette
      10th May 2012

      Thank you. I was quite excited by it, I must say and it was nearly as good as I was hoping. Should be posting about it soon.

  7. Leave a Reply

    celia
    10th May 2012

    Oooh, this looks delicious! We make ours the lazy way in the microwave, and I usually don’t bother to sieve out the seeds, but I might next time! I love the hint of cardamom!

    • Leave a Reply

      Choclette
      10th May 2012

      Oh Celia, I do so envy you passionfruit – that with avocados and lemons. I’ve made cakes with passionfruit before and left the seeds in, but I think I prefer it without.

    • Leave a Reply

      Choclette
      11th May 2012

      Thanks Ros, rather wish I’d got on to this a lot sooner – colour and taste are so good.

  8. Leave a Reply

    Alida
    10th May 2012

    I have never seen this before. A very interesting curd. Makes a change to the lemon one X

    • Leave a Reply

      Choclette
      11th May 2012

      Alida, it’s really delicious and has quite a different flavour to lemon curd – although that’s also delicious if home made.

  9. Leave a Reply

    thelittleloaf
    11th May 2012

    I have to try this! I’ve fallen in love with lemon curd recently, but can imagine passion fruit flavour is even more enticing. And delicious with dark chocolate too :-)

    • Leave a Reply

      Choclette
      11th May 2012

      Yes, given a choice I’d go for passionfruit, but lemon curd is delicious too. I’ve only tried it with white chocolate so far, but I’m sure it will be delicious with dark too.

  10. Leave a Reply

    Green Dragonette
    11th May 2012

    Oh wow-this sounds absolutely wonderful!! Must, must make this…could you double the recipe successfully and make in one go? Just asking as I expect I am going to be rather greedy…

    • Leave a Reply

      Choclette
      11th May 2012

      Doubling or even tripling this should be no problem at all – I made quite a small quantity and it does disappear very fast 😉

    • Leave a Reply

      Choclette
      12th May 2012

      Thank you MCB, just wish I could get hold of passionfruit more easily and then I’d be making loads.

  11. Leave a Reply

    Caroline
    12th May 2012

    That looks utterly amazing. What a beautiful colour. I’d be with you on leaving the seeds out – I know they look quite pretty but I hate crunching down on them. I must get round to making this really soon!

    • Leave a Reply

      Choclette
      12th May 2012

      It’s really not much of a faff to take the seeds out – well worth it I reckon! Do hope you manage to make it AND enjoy it C.

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