your palate with the highly - recommended
passion fruit curd with coconut and meringue, or try something new,
I love
making fruit curds but I haven't made a grapefruit one before, it is a gorgeous colour and I bet it tastes amazing!
This gorgeous creamy
tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
I will purchase some of the
exotic fruit curds to swirl in a chiffon mousse pie, add them to cream cheese to smear on a bagel, or spread the cream cheese on sliced pound cake.
Here, egg whites form a sweet meringue holding passion
fruit curd.
This year I've noticed that people have been exploiting the properties of the seeds to thicken mixtures and create jam,
fruit curds and pudding.
We now have passion
fruit curd, stewed rhubarb and sweet chilli jam - and we still have pumpkins, avocados and more chillies to use up!
For the Passion
Fruit Curd 3/4 cup sugar 1/4 cup cornstarch 1 cup passion fruit nectar or puree - Look in the hispanic aisle in your grocery store - Goya makes all sorts of fruit purees 4 egg yolks 1 vanilla bean - split, seeds scraped 1 stick unsalted butter, cut into tablespoons
You can also fill these little cups with any kind of mousse,
fruit curd, or just fruit with a little dollop of ganache.
Take this opportunity to show off (and maybe use up, if necessary) your favorite jams, marmalades,
fruit curds, and nut butters.
Your recipe looks yummy — no extra flavors to compete with the fruit curd
I've made this tart at least a dozen times and the recipe is perfect as written and in fact adding butter when cold and firm is key to making
any fruit curd.