Monday, April 12, 2010
The passionfruit curd and syrup for Rose's cake
Rose's classic Passion Curd
3 large egg yolks
1/2 cup sugar
3 Tablespoons unsalted butter (room temperature)
4 ounces (1/2 cup) passion fruit puree (you would need 6 very ripe fresh fruits to make this)
In a heavy saucepan, mix together the yolks, butter, and sugar. Whisk 5 Tablespoons of the passionfruit puree and the salt into the mixture. Cook on medium-low heat stirring constantly with a silicone spatula being careful to scrape the sides of the pan, until it has thickened and resembles hollandaise sauce, which thickly coats the spatula but is still liquid.
Do not allow the mixture to come to a boil or it will curdle. When the curd has thickened and will pool thickly when a little is dropped on it surface, pour it all at once into a strainer and press it through with the spatula. Gently stir in the remaining 3 Tablespoons of puree and allow the curd to cool for 30 minutes. Cover and refrigerate until cool completely. The curd keeps in a airtight container or jar for 3 weeks refrigerated...