Ingredients
160g unsalted butter softened
150g caster sugar
2-3 free range eggs lightly beaten
260g passionfruit pulp
1 tbsp verjuice
160g unsalted butter softened
150g caster sugar
2-3 free range eggs lightly beaten
260g passionfruit pulp
1 tbsp verjuice
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Methods
1
Place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.
2
Remove from heat place into clean bowl and pop in fridge to cool and set.
3
Once the curd has cooled serve, or store in an airtight container in the fridge.
1
Place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.
2
Remove from heat place into clean bowl and pop in fridge to cool and set.
3
Once the curd has cooled serve, or store in an airtight container in the fridge.
