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Passion Fruit Curd |
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Ingredients
Passion fruit curd, like lemon, should be kept chilled and will only keep for a month. Always pot in small jars. Since the egg yolks are cooked at a low temperature, it is probably not advisable to give them to anyone very old or vulnerable to illness as there could be a slight risk of salmonella.
Makes about 250g (one small jam jar)
6 medium egg yolks
100g caster sugar
115ml passion fruit juice which is about 10-12 passion fruit
125g unsalted butter, chilled and cut into small dice
Method
Cut the passion fruit in half and scoop out the seeds. Strain these through a sieve and measure out 115ml.
Find a bowl that will fit snugly over a saucepan. Pour some water into the pan, but make sure that it does not touch the bottom of the bowl. Remove the bowl and set the pan over a low heat, so that the water is barely simmering.
Meanwhile, strain the egg yolks into the bowl. Add the caster sugar and whisk until light and fluffy, then whisk in the strained passion fruit juice. Add the diced butter.
If nervous, place a bowl of slightly larger bowl of ice with water close by the pan, then grab a wooden spoon and return the bowl to the saucepan. Stir continuously for about 20 minutes or until the mixture has thickened enough to coat the back of the spoon. Then set over the ice while you assemble your sterilized jam jars - otherwise just beat for a few minutes until warm rather than hot.
To sterilize jam jars, etc:
Either place in the dish washer and leave to steam dry or wash in plenty of soapy water before rinsing in very hot water. Place in a cool oven to dry. Fill while warm with hot jam, curd, marmalade or pickles, otherwise allow to cool and fill with cold ingredients such as mincemeat or oil and herbs.
This recipe was kindly provided by Sybil Kapoor
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