Passion Fruit Curd by GBBO’s Candice Brown
Sweet, smooth and tangy, my favourite flavour curd. Use it to fill Pavlova, a roulade or a layered sponge, or just spoon it over vanilla ice cream. When you have a good curd recipe the possibilities are endless.
Makes about 250ml
4 large egg yolks
150g golden caster sugar
12 ripe, wrinkled passion fruits
100g unsalted butter
Whisk together the egg yolks and sugar in a mixing bowl for 1 minute.
Scoop out all the flesh and seeds from 10 of the passion fruits into a food processor. Blitz for 10 seconds to loosen the seeds, then press through a sieve into the egg and sugar mix (discard the seeds left in the sieve). Set aside.
Melt the butter in a heavy-based medium-sized saucepan without letting it come to the boil. Add the yolk/fruit mixture and cook over low/medium heat, whisking constantly, until the mixture begins to thicken. This will take about 5 minutes. Don’t let it boil!
Off the heat, add the flesh and seeds from the two remaining passion fruits and stir to mix. Pour into a shallow tray and allow to cool.
Store in a sterilised jar in the fridge for up to a week.
* To sterilise your jars, wash them (and their lids) in hot, soapy water then let them dry out in a hot oven before filling and sealing.