it’s been ages since i’ve been to bali or any other exotic place. since my wanderlust is getting bigger, i had to get some exotic flavor into my place. so it was a nice coincedence that Passion Fruit were on sale the other day. i love these little wizened, violet things. since most of them where still pretty smooth on the outside, i let them ripen some more. that gave me enough time to contemplate what i would delicious dish i would make with them. first i though about making pralines with a passion fruit filling respectively a tarte with a passion fruit ganache, i didn’t really feel like a passion fruit tiramisu. but then i had the idea that i could make a passion fruit curd (i can only recommend this yummy recipe for a raspberry curd). no sooner said then done, half an hour later this exotic cream was ready.

a curd is typically english especially lemon curd, which is widely known. for those of you who have no clue what i’m talking about now: a curd as a creamy spread made with fruit, butter and eggs. similar to a pudding or custard. typically british it is eaten with scones (i made some, but they were terrible so landed directly in the trash ), but you can also use curd as a filling for tartes, a topping on a cheese cake or just eat it directly out of the glass.

you need some patience stirring the curd. it must not be heated to much or even boil, otherwise the eggs will solidify. also you need to be quick when adding the eggs and thoroughly combine them, otherwise same as before. however this now sounds way more complicated than it is. if you can make a pudding or custard, passion fruit curd is not going to be a problem

ingredients (2 galsses á 200 ml)

• 9 passion fruit
• 70 g butter
• 125 g sugar
• seeds of 1 vanilla bean
• 3 eggs

cut the passion fruit in halve, spoon the flesh into a high shaker. briefly mix with a handheld mixer (that way the seeds easily separate from the fruit puree) an strain through a sieve. whisk eggs.

heat the passion fruit puree with butter, sugar and vanilla seeds in a bain marie until butter is melted and sugar disolved.

speedily add the eggs and whisk thoroughly. heat in bain marie for 10 – 15 min (be careful that the cream doesn’t come to a boil!), constantly stir until the cream thickens and it gets a custardlike consistency.

strain curd through a sieve, to remove possible solidified egg pieces and fill into sterilized glasses. let cool down completely, store in fridge. keeps max. 4 weeks.

Filed under: breakfast, presents from the kitchen, sweets Tagged: breakfast, curd, passion fruit, presents from the kitchen, sweets