Passion Fruit Curd
Bright, tangy, and luxuriously smooth, this passion fruit curd is a tropical twist on a classic. Perfect for spreading over Baker Tom’s freshly baked scones, swirling into yogurt, or layering into cakes, this curd is rich with Cornish butter and eggs for a velvety finish.
Ingredients
- 6 passion fruit
- 4 Cornish egg yolks
- 50g caster sugar
- 30ml lemon juice
- 90g Rodda’s butter, diced and at room temperature
- 1g xanthan gum (optional, for a firmer set)
Method
1. Prepare the Passion Fruit
Slice the passion fruit in half and scoop out the pulp into a wide, heavy-bottomed saucepan. If you prefer a smooth curd, you can press the pulp through a sieve to remove the seeds. Otherwise, keep them in for a bit of texture and crunch.
2. Dissolve the Sugar
Add the caster sugar to the pan with the passion fruit pulp and place over a very low heat, stirring occasionally, until the sugar dissolves.
3. Prepare the Egg Mixture
In a separate bowl, whisk together the egg yolks, lemon juice, and xanthan gum (if using). A stick blender or small whisk will help create a smooth, light mixture.
4. Temper the Eggs
Once the passion fruit and sugar mixture has fully dissolved, slowly drizzle a little at a time into the egg yolk mixture, stirring continuously. This step is crucial to gently warm the eggs and prevent scrambling.
5. Cook the Curd
Return the entire mixture to the saucepan and place it back over low heat. Using a rubber spatula, stir constantly while adding the diced butter, a little at a time. Continue stirring until all the butter is incorporated. The curd will start to thicken after about 10 minutes. If you have a food thermometer, aim for a temperature of 72°C.
6. Store & Serve
Once thickened, remove from the heat and pour into a clean, sterilised jar. Let it cool before sealing and storing in the fridge. The curd will keep for at least a week.
Serving Suggestions
- Spread generously over Baker Tom’s scones for a fruity, buttery treat.
- Use as a cake filling between layers of Victoria sponge.
- Swirl into Greek yogurt or porridge for a zingy breakfast.
- Dollop onto pancakes or waffles for a tropical twist.