PASSION FRUIT CURD

Passion Fruit Curd image

Yield Makes about 360 g (1 1/2 cups)

Number Of Ingredients 6

100 g passion fruit puree (1/2 cup)
65 g sugar (1/3 cup)
2 eggs
1 gelatin sheet
170 g butter, very cold [12 tablespoons (1 1/2 sticks)]
2 g kosher salt (1/2 teaspoon)

Steps:

Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved. Add the eggs and blend on low until you have a bright-orange-yellow mixture. Transfer the contents of the blender to a medium pot or saucepan. Clean the blender canister.
Bloom the gelatin (see page 29).
Heat the passion fruit mixture over low heat, whisking regularly. As it heats up, it will begin to thicken; keep a close eye on it. Once it boils, remove it from the stove and transfer it to the blender. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes. The curd can be refrigerated for up to 1 week; do not freeze.
Notes
Powdered gelatin can be substituted for the gelatin sheets: use 1/2 teaspoon.