Saturday, 26 May 2012

Passionfruit Curd

Some Interesting Facts about Passionfruit:
From Wikipedia
  • It is the national flower of Paraguay.
  • In Puerto Rico, where the fruit is known as "Parcha", it is widely believed to lower blood pressure.
  • It tastes like lemons, guava and pineapple combined.
  • In Mexico, it is used to make juice or is eaten raw with chilli powder and lime. 
  • A passionfruit-flavoured soft drink called Passiona has been manufactured in Australia for several decades. 
  • In Australia and New Zealand it is commonly used in desserts, including as a topping for pavlova.
  • The name was given by missionaries because the parts of the flower seemed reminiscent of the torture (the Passion) of Christ prior to his crucifixion.
My own personal observations:
  • The fruit is ugly on the outside and gorgeous on the inside.
  • The flavour is both tart and sweet.
  • Is has a delicious perfume.
  • When it's made into curd, you can spread it on toast and muffins. You can pop it on top of pancakes or fill pastry cases and cakes with it.
  • It's best friends with cream, ice cream and yoghurt.
  • Melting Moments, Pavlovas and Vanilla Slices are not the same without it.
  • I wouldn't be able to make passionfruit curd without them.
  • If I couldn't make passionfruit curd, I wouldn't be able to make my White Chocolate and Passionfruit Curd Cheesecake Pie  and that would be a tragedy.
I just love it... with a passion.

Passionfruit Curd
from Nigella Lawson's How to be a Domestic Goddess
Makes 350ml

11 passionfruit
2 large eggs
2 large egg yolks
150g caster sugar
100g unsalted butter

Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.

Beat the eggs, egg yolks and sugar together.

Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.

Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour into the jar. Keep in the fridge.

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