About the Recipe
Ingredients
1.2 litres fresh passionfruit pulp (about 60–70 passionfruits, strained if desired)
1 kg caster sugar
24 large eggs
12 large egg yolks
1 kg unsalted butter, cubed and chilled
1 tsp sea salt
Optional: zest of 3–4 limes (adds extra brightness and contrast)
Preparation
Method:
Set up a bain-marie:Use a large stainless steel mixing bowl over a stockpot with gently simmering water. Ensure the bowl does not touch the water.
Whisk the base ingredients:Combine passionfruit pulp, sugar, whole eggs, and yolks in the bowl. Whisk continuously until fully blended.
Cook slowly and stir constantly:Stir with a large heatproof spatula or whisk for 15–18 minutes, until the curd thickens and reaches about 82°C (180°F). It should coat the back of a spoon and hold a line when swiped with a finger.
Add butter in batches:Remove from heat. Gradually whisk in the cold butter until the curd is glossy and smooth. Add salt and optional lime zest.
Strain and cool:For best results, strain through a fine mesh chinois or sieve into clean, sanitized containers.
Storage:Cover surface with cling film or parchment to avoid skin formation. Chill quickly and refrigerate. Keeps for up to 7 days in cold storage (0–4°C) or freeze for up to 3 months.