Passionfruit Butter

Passionfruit Butter  or Passionfruit Curd

Ingredients:

½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
2 tbsp lemon juice
¼ cup sugar
6 tbsp unsalted butter
4 egg yolks (from large eggs)

Directions:

Indirect Heat Method

Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.

Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.

Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd. 

 Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!

Direct Heat Method (better for double batches)

Place the passion fruit pulp and sugar in a small saucepan. Then place the saucepan over low-medium heat and heat while stirring until the sugar has dissolved.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking will help emulsify the butter into the passion fruit curd.

Stir well (or whisk) constantly, while cooking the passion fruit egg mix. I prefer to use a rubber spatula to prevent any scratching of the saucepan. Make sure to scrape the bottom and sides so that the egg doesn’t cook and stick to the bottom. It's very important to keep the passion fruit curd constantly moving to prevent curdling (eggs cooking).

Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 minutes (the time depends on the heat of the stove, lower heat gives you better control over the cooking process, but will take longer). It can take up to 15 - 20 minutes for double batches.

If you feel that the curd is heating too fast, remove the saucepan from the heat and mix well to disperse the heat.

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, while stirring. When the passion fruit curd registers 160° F, then it's ready!

1/2 cup passionfruit pulp

2 tablespoon lemon juice

1/4 cup castor sugar

1/2 cup/125 grams butter

4 extra large eggs (lightly beaten)
Directions:
Place a hewatproof bowl over water in a pan, making sure the bowl does not touch the water. Bring the water to a boil over a medium heat. Turn heat to a medium-low. Add butter and sugar to the bowl and stir with a wooden spoon to melt and combine.
Add in a small mixing bowl, passion fruit pulp, lemon juice, and eggs: stir to mix well.. Add to butter/sugar mixture and continuously stir till thickened and coats the back of a spoon. This should take about 10 to 12 minutes over medium low heat and coats the back of a spoon.
Once thickened, remove bowl from heat and allow to cool before placing in steriloized jars. Refrigerate to store..
Yield 1 cup.