December: passionfruit curd

AT A GLANCE

  • Serves 10 people

  • 250 ml (1 cup) passionfruit juice (see note)
  • 225 gm unsalted butter, coarsely chopped
  • 10 egg yolks
  • 200 gm caster sugar
01   Combine passionfruit juice and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes). Meanwhile, whisk yolks and sugar in a separate bowl to combine, then pour over hot passionfruit juice mixture, whisking continuously to combine. Place bowl over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly (7-8 minutes), then cool over ice and transfer to sterilised jars. Refrigerate until required. Passionfruit curd will keep refrigerated for up to 1 month.
Note

ALSO IN SEASON

FRUIT 
Apricots, bananas, berries, cherries, lemons, lychees, mangoes, pineapples, rockmelons, Valencia oranges, watermelons.

VEGETABLES 
Asparagus, avocados, capsicum, celery, cucumbers, eggplant, lettuce, onions, peas, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.

SEAFOOD
Atlantic salmon, blue swimmer crabs, Sydney rock oysters.

Note This recipe makes about 1 litre. For passionfruit juice, scoop pulp from passionfruit into a food processor and pulse for 30 seconds to crack seeds, then pass through a fine sieve (discard seeds). About 12 passionfruit will yield 250ml juice.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

Recipe:

BRIGITTE HAFNER

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

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