passion fruit curd

Fruit curds can be made with passion fruit, mango, citrus, and just about any fruit. Easy to make and so versatile in the kitchen.

Passion Fruit Curd & Other Fruit Curds

gelatin powder (optional)

granulated sugar

eggs

passion fruits

juice from 1/2 lime

salt

(3 oz, 84 grams) unsalted butter, cut into 1" chunks

If you are using the gelatin, bloom in...

If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.

Slice the passion fruits in half. Scoop the...

Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.

Thoroughly whisk together the sugar and eggs in...

Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the passion fruit juice, lime juice and salt.

Place the butter on top of the bloomed...

Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.

Heat the egg/juice mixture over medium low heat,...

Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.

Cook until the curd will coat the back...

Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.

Immediately remove from the heat and pour through...

Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.

Stir until the butter and gelatin are melted...

Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.

Refrigerate until completely cooled. If using gelatin, allow...

Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

1/2 cup juice from mango, guava, pineapple, etc.

Adjust sugar to taste for the type of...

Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.

Tropical paradise in a bite! This passion fruit cake has three layers of vanilla cake soaked in passion fruit juice, two layers of passion fruit curd, and it is frosted with vanilla Swiss buttercream.Yield: three layer 8-inch cake

Passion Fruit Layer Cake

all-purpose flour ((295 g))

baking powder

baking soda

unsalted butter ((170 g))

sugar

eggs, (room temp)

vanilla vanilla bean paste)

sour cream ((75 g))

milk ((150 g))

passion fruit curd, (or store-bought*)

passion fruit pulp (or passion fruit puree)

Tbsp simple syrup (*)

egg whites ((210 g), about 6 large eggs)

unsalted butter

Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Add eggs and mix on medium speed until well incorporated. Add vanilla and sour cream and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

Add flour mixture in three additions, alternating with milk. Begin and finish with flour mixture. Mix until just combined and there are no longer any dry streaks of flour.*

Divide batter evenly among the three prepared cake pans. Level batter using a mini offset spatula or the back of a spoon. Bake for 28-30 minutes until a toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes. Then, run a mini offset spatula around the cake and unmold. Cool cake to room temperature on wire rack.

Cake:

Mix together passion fruit pulp and simple syrup. Set aside until ready to use.

Passion Fruit Syrup:

In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk mixture until it reaches a temperature of 160°F.*Alternatively, if you don&#039;t have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should feel smooth. You should not be able to feel the granules of sugar.

Return bowl to stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature (about 75-80°F) and meringue has started to form.

Reduce to low speed. Add butter one tablespoon at a time. Add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.

Swiss Buttercream:

Fit a piping bag (decorating bag) with a small round tip (wilton #12). Fill bag with about ½ cup of buttercream. Set aside.

Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Brush or drizzle passion fruit syrup over cake. Spread a thin layer of buttercream (about 6 Tbsp) over cake layer using a small offset spatula.

Use the filled piping bag, pipe a double border of buttercream along the perimeter of cake round. This will serve as barrier when curd is added.

Add ⅓ cup of passion fruit curd to center of cake. Spread to fill within the buttercream boundaries. Place second cake layer on top. Repeat soaking cake, adding buttercream, and curd.

Place final third layer on top. Soak cake layer with syrup. Spread buttercream all around the cake to create a &quot;crumb coat&quot; layer to seal in any crumbs. Chill cake in the fridge for 20 minutes to set frosting.

If desired, coat chilled cake with additional buttercream. Use a small leaf piping tip (wilton #352) to pipe decorative border on top of cake.

Keep cake chilled until ready to serve. Rest cake at room temperature for about 30 minutes before slicing and serving to soften buttercream frosting.

Assembly:

Makes about 1 1/4 cups of passion fruit curd

Passion Fruit Curd Recipe

passion fruit pulp (3 - 4 passion fruits, depending on the size)

lemon juice

egg yolks ((from large eggs))

Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.

Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.

Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd.&nbsp;

Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking.  When the passion fruit curd registers 160° F, it's ready!

Indirect Heat Method

Place the passion fruit pulp and sugar in a small saucepan. Then place the saucepan over low-medium heat and heat while stirring until the sugar has dissolved.

Next pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking will help emulsify the butter into the passion fruit curd.

Stir well (or whisk) constantly, while cooking the passion fruit egg mix. I prefer to use a rubber spatula to prevent any scratching of the saucepan. Make sure to scrape the bottom and sides so that the egg doesn’t cook and stick to the bottom. It's very important to keep the passion fruit curd constantly moving to prevent curdling (eggs cooking).

Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 minutes (the time depends on the heat of the stove, lower heat gives you better control over the cooking process, but will take longer). It can take up to 15 - 20 minutes for double batches.

If you feel that the curd is heating too fast, remove the saucepan from the heat and mix well to disperse the heat.

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, while stirring.  When the passion fruit curd registers 160° F, then it's ready!

Direct Heat Method (better for double batches)

Sterilize a 1 x 11 oz glass jar (324 mL) and sealable lid in boiling water.

Remove the sterilized jar from the water and pour the hot passion fruit curd into the jar.

Close the jar with the lid. Store in the fridge overnight, to completely chill the curd.

The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized jars), or about 7 days with unsterilized jars or bowls.

OR it will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days for best results.

Cooling and Storing Passion Fruit Curd

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Top Tags

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The most viewed passion fruit curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine