Monday, April 12, 2010

The passionfruit curd and syrup for Rose's cake

Passion fruit puree or fresh passion fruit is not easy to find around here... I purchase it through a wholesaler that will sell to the public with an advance order... check on line too. There are specialty food markets online that carry fruit purees. They are kind of expensive but stay in your freezer for just about ever...

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)
pinch salt

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...

1 comment:

Serena said...

Great! Chef. I am just looking for ideas to make a cake for my Mom's birthday next week. This really helps. THANKS!!