Passionfruit Curd

11:30 am on 28 October 2008

A Pinch of Salt by Paul Jobin (HarperCollins Publishers)

Ingredients

  • 6 egg yolks (preferably free range)
  • 100g caster sugar
  • 1 lime, zested
  • 100ml passionfruit pulp, seeds strained and all but 3 tablespoons discarded
  • 130g butter, chopped
  • 3 tablespoons passionfruit seeds, reserved from passionfruit pulp

Method

In a mixing bowl, whisk the egg yolks with the caster sugar and lime zest until light and creamy. Whisk in the passionfruit pulp and place the bowl over a saucepan of simmering water. Toss in half the butter and stir as it starts to thicken. Add the remaining butter and stir until amalgamated. Pass the curd through a sieve into a clean bowl and stir in the passionfruit seeds. Refrigerate until cold and set.

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