Passion Fruit Curd is the perfect topping for ice cream, cakes or as a filling for macaroons. If you like, you can replace the fruit purée with most sour purées. This recipe gives you many options to taste. The only limit is your imagination! Photo: Henriette Heimdal
Ingredients
- 3 ½ x gelatin sheets
- 160 g passion fruit purée
- 200 g eggs
- 290 g sugar
- 300 g butter
Method
- Soak the gelatin in cold water for 5 minutes.
- Heat the passion fruit puree, eggs, sugar and butter in a medium-sized saucepan over a low heat.
- Whisk continuously until the mixture is 83 degrees.
- Remove the pot from the heat and squeeze the water out of the gelatin. Combine. Strain through a fine sieve and refrigerate.
- Store in an airtight container in the refrigerator.
