This recipe is similar to the grapefruit pie’s Grapefruit Passion Curd (page 68), but with slightly different ingredient proportions. It also makes a larger batch so there’s enough to fill the chocolate chip cake.
Ingredients
Makes about 360 g (1 1/2 cups)
Step 1
Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low until you have a bright-orange-yellow mixture. Transfer the contents of the blender to a medium pot or saucepan. Clean the blender canister.
Step 2
Bloom the gelatin (see page 29).
Step 3
Heat the passion fruit mixture over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
Step 4
Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze.
Notes
Step 5
Powdered gelatin can be substituted for the gelatin sheets: use 1/2 teaspoon.
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Reviews (1)
Back to TopThis is definitely a passion-fruit curd recipe I will go back to again and again. It was rich and cream, and had a firm texture. It worked great in her Chocolate Chip Cake with Passionfruit Curd and Coffee frosting and chocolate crumb. I used some leftover curd (and other leftover cake materials) to make ice-cream, added in milk and cream and later stirred in the chocolate crumb, chocolate chip cake. It was so good! One of the best ice-creams I've had.
edharob
Los Angeles
8/30/2018
