This recipe is a fantastic version of Passionfruit curd, that is fully cooked, rather than just stirring the passionfruit through a more traditional Lemon or Citrus Curd at the end. It is a base recipe that you will need to prepare in order to make the Insider only recipe for Passionfruit Ice Cream Meringue Pie...or whatever the hell I called it back when. You can of course eat it completely in any way you choose, including slathered on toast, crumpets, pancakes, scones or fill tartlet shells with them as we did in one of our little Turbo videos for Vanilla Bean Pastry, something I highly recommend trying at least once. But in the meantime, head over to the video, have a look at this one and get it happening.
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- 200 Grams raw caster sugar BUY
- 2 lemons, finely grated zest and 80g juice
- 200 Grams butter cubed BUY
- 4 eggs
- 2 egg yolks
- 200 Grams passionfruit pulp with seeds
Place the sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
Add butter and chop 6 sec/speed 6.
Add in lemon juice, eggs and egg yolks. Cook 7 min/80°C/speed 5.
Add passionfruit pulp and cook 8 min/80°C/Reverse/speed 5.
Cook 2 min/90°C/Reverse/speed 5.
Cool completely at room temperature until refrigerating before use.
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