passionfruit curd

Method:

1. Prepare a bain-marie:Set a heatproof bowl over a pot of simmering water, ensuring the base of the bowl doesn’t touch the water.

2. Whisk the base:In the bowl, combine passionfruit pulp, sugar, whole eggs, and egg yolks. Whisk continuously to blend thoroughly.

3. Cook gently:Stir constantly with a silicone spatula or whisk for 8–10 minutes, or until the curd thickens enough to coat the back of a spoon. Do not let it boil—gentle heat is key to avoid scrambling the eggs.

4. Add butter:Remove from heat and whisk in the cold butter, one cube at a time, until fully incorporated. Stir in lime zest and a pinch of salt if using.

5. Strain and cool:Optional but recommended: strain through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or pulp fibers for a silky finish.

6. Chill:Cover with plastic wrap touching the surface to prevent a skin forming. Chill for at least 1 hour, or until set.

Serving Ideas:

• Spoon over pavlova or cheesecake

• Swirl through yogurt or whipped cream

• Use as a filling for tartlets, sponge cakes, or profiteroles

• Simply enjoy on toast or scones