One of these days I will stop buying random stuff at the supermarket, up until then you will get random recipes like the one for passion fruit curd I am going to share with you in a second. For today, it’s the finger-licking Passion Fruit Curd.
Whenever I go to do some grocery shopping, I need supervision from a mentally sane person that will stop me from taking off my card every second. Yes, I am that kind of girl that can’t resist the urge to buy, but luckily it’s money spent on food and not clothing, bags and shoes. Not always at the very least!
Plus, since starting this whole “blogging” thing, I am even more focused on food than before: every little thing I see, I want to buy it because “it would make a great dish!” and stuff like this. Imagine going to the market with me: basically you need to run after me for the whole stay, you won’t see much and you will hear a lot of “WOW!”, “OH MY DEAR LORD!” “CHEESUS CRUST!” and other many wonderful phrases.
Let’s go back to the recipe, people, I am getting distracted as always.
Today’s recipe is… Finger-licking Passion Fruit Curd.
- 3 eggs
- 120g of sunflower spread or butter
- 200g of white sugar
- 200g of passion fruit juice + pulp & seeds (roughly 4 medium passion fruits)
Let’s start by taking out the pulp, seed & juice from each of the passion fruits: on top of a bowl, with the help of a knife, cut the passion fruits in half and then, using a teaspoon, push out all the pulp and seeds, then set aside.
Now with the difficult bit: put all the flesh and juice from the bowl into a big pan and add the sugar and butter/sunflower spread. Heat up until both sugar and butter are dissolved, then turn off the heat and set aside to cool down.
In your standing mixer bowl, beat the eggs until they are fluffy and pale. Start pouring the eggs into the passion fruit, sugar and butter mixture while mixing well: you may need some help as, if not done properly, under mixing will make the cream curdle – and you totally don’t want that to happen to your passion fruit curd!
Place the passion fruit curd on the heat again for 5 minutes, always mixing, then pour it in your jars and to seal properly, place each jar upside down so that the air goes out. When they are cool, place the jars of passion fruit curd in the fridge and use within 2 weeks.
It is lush, insanely addictive and also…finger-licking!