Passionfruit Ginger Curd
Passionfruit curd gets a little kick from fresh ginger. Tangy, sweet, and a little spicy, this vibrant curd adds serious flavor to cakes and tarts.
Servings: 1.5 cups
Ingredients
- ¾ cup passionfruit purée
- ¼ cup fresh lime juice
- 1 teaspoon fresh ginger grated
- 4 egg yolks
- ¼ cup sugar
- ¼ teaspoon salt
- 2 ounces (4 tablespoons) unsalted butter cold, cubed
Instructions
- Whisk ingredients together: Combine all ingredients except butter (¾ cup passionfruit purée, ¼ cup lime juice, 1 tsp grated fresh ginger, 4 egg yolks, ¼ cup sugar, ¼ tsp salt) in a metal or glass heat-proof bowl and whisk thoroughly.
- Set up a "double boiler": Place bowl with curd ingredients on top of a small sauce pot with about 2 inches of water in it. The bottom of the bowl should NOT be touching the water. Turn heat to medium and bring water to a low simmer.
- Cook until thick: Cook, whisking frequently, over medium heat until mixture thickens and can coat the back of a spoon, about 10-15 minutes.
- Add butter: Turn off heat and whisk in 2 oz cold diced butter until completely melted.
- Strain & cool: Pour mixture through a fine-mesh sieve into a clean bowl; discard grated ginger. Cover passionfruit curd directly with plastic wrap (this prevents the curd from forming a skin) and store in the refrigerator until completely cool.
Notes
You can use thawed frozen passionfruit purée for this, or make your own purée with fresh passionfruit.
If making your own, you'll need 6-8 fresh small passionfruit. Slice them in half, scoop out the flesh, and pulse it a few times in a blender or food processor. Strain out the seeds, if desired (totally fine to leave them in if you like the crunch!).