This passionfruit curd can be used to make a delicious pavlova, or be spread liberally on anything that tickles your fancy: pancakes, scones, sponge cakes... the possibilities are endless.
- ⅓ cup passionfruit pulp (approx. 4 passionfruit)
- 2 eggs, lightly beaten
- ½ cup sugar
- 125 g unsalted butter, diced at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the passionfruit pulp, eggs and sugar in a saucepan over a medium-low heat. Whisk continuously until the curd thickens to coat the back of a spoon. Remove from the heat and immediately add the diced butter and continue to whisk until the butter has melted. Allow to cool.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.