Imagine a luscious, silky-smooth dessert that transports you to sun-drenched tropical beaches with just one spoonful! This Granadilla Passion Fruit Curd is not just a recipe; it's a culinary adventure that transforms simple ingredients into a mind-blowing taste experience. Whether you're a dessert enthusiast or a curious home cook looking to impress, this exotic curd will elevate your sweet repertoire and leave your taste buds dancing with tropical delight!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: International
Serves: 1 cup
Ingredients
- 1/2 cup granadilla pulp
- 1/2 cup sugar
- 2 eggs
- 1/4 cup butter
- 1 tbsp lemon juice
Instructions
- Prepare all ingredients by measuring them precisely and bringing eggs and butter to room temperature.
- Strain the granadilla pulp through a fine-mesh sieve to remove seeds, collecting smooth pulp in a separate bowl.
- Create a double boiler by filling a medium saucepan with 2 inches of water and placing a heat-safe glass bowl on top, ensuring the bottom doesn't touch the water.
- Whisk eggs in the glass bowl until smooth, then add sugar and continue whisking until well combined and slightly pale.
- Add strained granadilla pulp and lemon juice to the egg mixture, whisking thoroughly to incorporate.
- Place the double boiler over medium-low heat, stirring constantly to prevent egg from scrambling.
- Cook the mixture for 8-10 minutes, stirring continuously, until it thickens enough to coat the back of a spoon.
- Remove from heat and gradually whisk in cold butter, piece by piece, until fully melted and integrated.
- Strain the curd through a fine-mesh sieve one more time to ensure silky smooth texture.
- Transfer to a clean glass jar, cover surface with plastic wrap to prevent skin formation, and refrigerate until completely cooled.
Tips
- Temperature is Key: Ensure eggs and butter are at room temperature for smooth incorporation and consistent texture.
- Use a Double Boiler: This gentle cooking method prevents scrambling and ensures a silky-smooth curd.
- Constant Stirring: Never leave your curd unattended - continuous stirring prevents lumps and ensures even cooking.
- Strain Twice: Double straining removes any potential egg bits or seeds, guaranteeing a luxuriously smooth final product.
- Cooling Technique: Cover the surface of the curd with plastic wrap directly touching it to prevent a skin from forming during refrigeration.
- Storage Tip: This curd keeps well in the refrigerator for up to 1 week, making it perfect for advance preparation.
- Versatility Hack: Use this curd as a spread, cake filling, or topping for desserts to add a burst of tropical flavor!
Nutrition Facts
Calories: 124kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 59mg
