Passionfruit Curd Recipe with Antonio Mattei Cantuccini
A delicious, easy recipe, that I learnt to master after my first year in Australia. I even managed to produce it on a large scale and sell it at the local farmer markets in North Sydney to raise money for a charity I adored... it was always a hit.
Totally understand passionfruit may not be the easiest to find in the UK (I accidentally saw them in a shop and grabbed them faster than the speed of light!), however this particular recipe works well with lemon and lime too, and you can simply substitute them in the quantities below.
125g Passionfruit pulp (or Lemon/Lime juice)
60g Butter - cubed
In a bowl, beat the eggs with sugar and passionfruit pulp. I prefer to do this by hand, instead of using a mixer, to avoid too much air getting into the eggs. When all combined, transfer the bowl on top of a saucepan with boiling water, over low heat. Bain-marie is the best method to warm up the eggs slowly, without the risk of scrambling. Also, always make sure the bottom of the bowl doesn't touch the water.
With a silicon spatula, continue whisking the mix, slowly, for about 7-10 minutes, scraping the bottom and sides. Ideally the curd should reach 72-75°C or have a silky, thick consistency.
Remove from the saucepan, add the butter and slowly mix until all combined. Transfer into clean jars, seal, and when they reach room temperature, transfer in the fridge. They can last up to a week, but in our home, they never managed 36 hours.
Great with a few Antonio Mattei cantuccini.