About the Recipe
Ingredients
Ingredients:
½ cup (120 ml) fresh passionfruit pulp (about 6–8 passionfruits, strained to remove seeds if desired)
½ cup (100 g) caster sugar
2 large eggs
2 large egg yolks
100 g unsalted butter, cubed and chilled
Pinch of sea salt
Optional: zest of ½ lime for extra brightness
Preparation
Method:
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.
Whisk the base:In the bowl, combine passionfruit pulp, sugar, whole eggs, and egg yolks. Whisk continuously to blend thoroughly.
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.
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.
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.
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