Passionfruit Curd/Butter
The more delicious version of Lemon curd or butter. Completely off the wall amazing. Thanks Thermomix. LOVE what happens when you whip it good!
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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Need
- 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
Do
- 1
Place the sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add butter and chop 6 sec/speed 6.
- 3
Add in lemon juice, eggs and egg yolks. Cook 7 min/80°C/speed 5.
- 4
Add passionfruit pulp and cook 8 min/80°C/Reverse/speed 5.
- 5
Cook 2 min/90°C/Reverse/speed 5.
- 6
Cool completely at room temperature until refrigerating before use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
