Passionfruit Curd
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESS, and FEASTIntroduction
As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.
For US cup measures, use the toggle at the top of the ingredients list.
As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: approx. 350ml
- 11 passionfruit
- 2 large eggs
- 2 large egg yolks
- 150 grams caster sugar
- 100 grams unsalted butter
- 11 passionfruit
- 2 large eggs
- 2 large egg yolks
- ¾ cup superfine sugar
- 7 tablespoons unsalted butter
Method
- Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
- Beat the eggs, egg yolks and sugar together.
- Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
- Off the heat, whisk in the pulp — seeds and all — of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1½ cup jar. Keep in the fridge.
- Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
- Beat the eggs, egg yolks and sugar together.
- Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
- Off the heat, whisk in the pulp — seeds and all — of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1½ cup jar. Keep in the fridge.
Additional Information
NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
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Show more commentsI adapted the recipe for lemon curd it turned out really great
I use 12 passionfruit and use all the seeds in the mix. To me its not passionfruit without the seeds!
Passion fruit curd sounds good but no one here would like the seeds, so after whizzing mix a quick strain in a sieve should sort that and I will surely try this. Also poss Sharon fruits in a curd or jam mmm. Mr Sowerby
I have also loved passionfruit curd but never got around to making it as my experience cooking custardy things has been a bit patchy. However, this recipe is easy to follow, even for a leisurely Sunday morning cooking session. It results in something really special and fragrant, and was great on Nigella's instant pancake mix! Some of my fresh passionfruit had gone off, so for the fruit content, I mixed the pulp of my remaining 5 fresh passionfruit with a 150g tin of passionfruit in syrup, plus the juice of half a lemon.
Made this passion fruit curd using Panama Passionfruit, tastes amazing and has a bright yellow colour and a smooth texture. Really happy with the results. Just filled 2 jam jars.
I just love passion fruit (lilikoi in Hawaii and use it freely when I am there), mimosas to pastry cream for my Croque en bouche and my syrup for Baklava on Christmas Eve. I will certainly make this recipe this year. Meanwhile, when the local market has passion fruit I will try the cake.
I made this in my Thermomix. I whizzed all 11 fruit then sieved as I don't like seeds, then added all to the bowl, 20mins/90/speed 2, then 25secs/ speed 4. It was a brilliant consistancy and got even thicker when cold, lovely set. When it was just made I thought it was too sweet and not strong enough passion fruit, but on cooling then chilling in the fridge it was a lovely tangy taste and stronger flavour. Almost made 2 jam jars, one not quite full. Would make again in the TM, so easy!
This was so easy to make and delicious!! I tried to buy some but couldn't find any so resorted to making my own. Won't ever buy ready made again!
Very easy to make, and lovely to eat x