Passionfruit Curd
Prep Time5 mins
Cook Time20 mins
Total Time1 hr
Author: Lisa@mummymade.it
- 3 Eggs
- 2 Egg Yolks
- 1/2 Cup Maple Syrup Honey could be substituted but I haven't tried it
- 2/3-3/4 Cup Passionfruit pulp fresh is best-the canned stuff contains loads of sugar
- 1/2 Cup Coconut Oil softened (not melted)
- Optional; 1 3/4 teaspoons Gelatin
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.
If you are making the curd for eating
Allow the curd to cool and then pour into a heat proof jar.
Store in the fridge; the mixture will thicken as it cools.
If you prefer a smoother curd blend as per below instructions.
If you are making the curd as a filling
Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatin into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool.
Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.