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Passion fruit and vanilla curd
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Makes: about 450ml
225ml passion fruit pulp (scooped from 9-10 ripe passion fruit)
1 lemon, juice
120g golden caster sugar
2 large eggs
2 large egg yolks
1 tsp cornflour
1 vanilla pod, split and seeds scraped out
90g unsalted butter, cubed and chilled
1. Press or rub the passion fruit pulp through a sieve, scraping with a spoon and discarding the seeds. Whisk the juice with the lemon juice, sugar, eggs, yolks and cornflour.
2. Pour this mixture into a heatproof bowl that fits snugly over a saucepan of simmering water. Add the vanilla pod and seeds. Cook, stirring constantly, for 10-15 minutes, until thickened to the consistency of custard. Stir in the cubed butter and remove from the heat, continuing to stir until the butter is completely incorporated. Remove the vanilla pod. Pour the curd into a sterilised jar (see page 34 for tips), cover and allow to cool. Store in the fridge and use within 1 week.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 15g serving 156kJ
This recipe was first published in December 2018.