Passion fruit curd
Servings: 1 1/2 cups
Passion fruit has a lovely tangy taste and easy to make when they are in season and cheap. You can add a pureed ripe mango if you want it to be sweeter. The curd is a lovely filling for mini tarts, used as a spread, on ice cream, to sandwich a cake or to top a pavlova. This also makes use of the egg whites.
6 passion fruit, pulp scooped out
4 eggs [separated]
3/4 cup sugar
2 tsp cornflour
100 gms chilled butter, cubed
Cut the passion fruit and scoop out the pulp. Pass through a sieve if you don’t like the seeds.
although it is more attractive with the flecks of black seeds showing through and they also add a crunchy texture.
Add the egg yolks and sugar to a small pan and whisk over low heat until sugar melts. Add the passion fruit pulp and corn flour and stir until smooth. Take pan off the heat and add cubes of butter stirring or whisking until butter is combined.
Pour into a sterilised jar, and refrigerate until used.
You can use a pureed ripe mango if you like it sweeter, and if so add an extra egg yolk.
For a quick pavlova whisk the egg whites along with 1/4 cup caster sugar for each egg white and whisk in a stand mixer on high speed until sugar is dissolved. Add 1 tsp white vinegar, 1 tsp corn flour and a splash of vanilla, fold in and spread on a tray lined with baking paper. Bake in a pre-heated oven [150º] turn temperature down to 120º and bake for 1 hr + 15 mins, turn off oven and leave in oven. Top with whipped cream and passion fruit curd and strawberries or mixed berries
For a very impressive dessert: wash the shells of the passion fruit, fill with the passion curd then top with the pavolva mix – swirl with a fork or pipe using a star nozzle and torch using a blow torch.