Passionfruit Curd with Gelatine

img

By Darren Purchese

One of our most made, used and loved components. So tangy and so silky-smooth this really celebrates passionfruit, this curd contains a leaf of gelatine to give it a bit more strength for piping. It is essential in our kitchen and we always have it to hand. You can use this for literally a million things including, pouring in tart shells and leaving to set (for passionfruit tart), piping, setting into moulds and freezing, cake layering etc. the list goes on and on.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
75 ml passionfruit juice, fresh, seeds sieved
165g whole eggs, lightly beaten (approx. 3 large eggs)
150g caster sugar
100g unsalted butter
3g gelatine leaves
1

Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

 

2

In a medium bowl, combine the passionfruit juice, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved.

 

3

Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

 

 

1
0 hours 0 minutes

Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

2
0 hours 0 minutes

In a medium bowl, combine the passionfruit juice, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved.

3
0 hours 0 minutes

Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

 

Recipe Tags basics, passionfruit