Passionfruit Curd
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 book 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.
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With the festive season just starting, I’m getting in the mood. Chilling out with a glass of very chilled @harveyssherry The Bristol Cream, as I write my Christmas cards.
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It’s so good served the Spanish way, cold with ice and a slice of orange. A few salted almonds to nibble on is all the accompaniment needed. It’s an excellent way to while away a bit of time with friends too.
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I’m even beginning to wonder if sherry served this way might win out over my usual pre-Christmas dinner mulled wine. What would you go for?
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Best served cold and poured over a generous amount of ice in a large glass with a slice of orange cut into halves. The new, re-styled bottle will even let you know when it’s cold enough to be served. #bestchilled (ad)
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#harveysbristolcream #harveyssherry #sherrysipping #sherryseason #festivedrink #festiveseason #instadrink #scrumptioustribe #scrumptiouslife #thefeedfeedcocktails #fbc18uk #li #vvfb18 #cookblogshare
https://www.instagram.com/p/BrOA198F5TN/?utm_source=ig_tumblr_share&igshid=1hvs77rhinxno
With the festive season just starting, I’m getting in the mood. Chilling out with a glass of very chilled @harveyssherry The Bristol Cream, as I write my Christmas cards.
.
It’s so good served the Spanish way, cold with ice and a slice of orange. A few salted almonds to nibble on is all the accompaniment needed. It’s an excellent way to while away a bit of time with friends too.
.
I’m even beginning to wonder if sherry served this way might win out over my usual pre-Christmas dinner mulled wine. What would you go for?
.
Best served cold and poured over a generous amount of ice in a large glass with a slice of orange cut into halves. The new, re-styled bottle will even let you know when it’s cold enough to be served. #bestchilled (ad)
.
.
.
.
#harveysbristolcream #harveyssherry #sherrysipping #sherryseason #festivedrink #festiveseason #instadrink #scrumptioustribe #scrumptiouslife #thefeedfeedcocktails #fbc18uk #li #vvfb18 #cookblogshare
https://www.instagram.com/p/BrOA198F5TN/?utm_source=ig_tumblr_share&igshid=1hvs77rhinxno
A glorious December day watching the boats and birds and listening to the haunting sound of masts and rigging moaning in the wind.
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#yaughts #boats #masts #sailing #lymingtonmarina #decemberday #sunandsea #sundaywalking #solent #saltmarshes #scrumptiouslife #fbc18uk #lazysunday
https://www.instagram.com/p/BrKvR4Wl2MU/?utm_source=ig_tumblr_share&igshid=lo1t2kfpgxd8
Chocolate Recipes Galore
Kavey
10th May 2012
At last, someone who gets round to things on MY kind of timeframe!
Choclette
10th May 2012
I’m chuckling now. Thanks Kavey, glad to hear it’s not just me.
manu
10th May 2012
This curd sounds delicious!
Choclette
10th May 2012
Thanks Manu, if you like passionfruit, it’s a must make 🙂
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!
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?
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.
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 🙂
Choclette
10th May 2012
Katie, I didn’t know you could buy it, so that’s really interesting. I suspect homemade is nicer though.
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…
Choclette
10th May 2012
If only I still had it, I’d be waving it at the sky till my arm fell off 😉
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
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.
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!
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.
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!
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.
freerangegirl
10th May 2012
Ooh I love the colour! It looks delicious x
Choclette
11th May 2012
Thank you. Much needed sunshine to cheer us all up 😉
Janice
10th May 2012
looks great.
Choclette
11th May 2012
Thanks Janice
tea with hazel
10th May 2012
your passionfruit curd sounds heavenly..yum..
Choclette
11th May 2012
Thanks Hazel – rather wishing I had a few more jars!
Baking Addict
10th May 2012
Yum! definitely worth the wait 🙂 I love the bright yellow colour!
Choclette
11th May 2012
Thanks Ros, rather wish I’d got on to this a lot sooner – colour and taste are so good.
Alida
10th May 2012
I have never seen this before. A very interesting curd. Makes a change to the lemon one X
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.
countrywoodsmoke
11th May 2012
That looks simply stunning. I love passionfruit so will have to give this a go.
Cheers
Marcus
Choclette
11th May 2012
Marcus, if you are a passionfruit fan, this is a must.
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 🙂
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.
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…
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 😉
chilliandchai
11th May 2012
Oh dear! I am not to be trusted around lemon curd as it is, this looks even better!
Choclette
12th May 2012
It is very moreish indeed 😉
MissCakeBaker
12th May 2012
It looks fantastic – what an amazing colour!
Choclette
12th May 2012
Thank you MCB, just wish I could get hold of passionfruit more easily and then I’d be making loads.
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!
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.