FINISH WITH
Pa s s i o n
CREAMY
PASSIONFRUIT
CURD
MAKES 1 CUP
4 egg yolks
½ cup (110 g) caster sugar
50 ml lemon juice
3 passionfruit, pulp removed
80 g unsalted butter, chopped
Whisk together yolks and sugar
until combined.
Place the mixture in a saucepan
with the remaining ingredients
and cook, stirring constantly, over
a very low heat, until mixture
is thick.
Pour into a 250-millilitre sterilised
jar, seal and set aside to cool.
Keeps in fridge for up to
two weeks.These tangy taste-makers are the perfect way
to freshen up wicked desserts. Here’s how...Varieties
There are two varities of passionfruit grown in Australia:
Australian purple hybrid varieties and Panamas. Purple
varieties such as Misty Gem and Sweetheart are known to
have a greater depth of f lavour. Panama varieties include
Pandora and McGuffie’s Red.