Passionfruit Curd
 
Makes 2½ cups
Ingredients
  • 1 cup passionfruit purée
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 4 large eggs
  • 4 large egg yolks
  • ½ cup unsalted butter, softened and cubed
Instructions
  1. Place a fine-mesh sieve over a medium bowl; set aside.
  2. In a medium saucepan, whisk together passionfruit purée, sugar, and salt.
  3. In a medium bowl, whisk together eggs and egg yolks until well combined.
  4. Over medium-low heat, heat passionfruit mixture until sugar is dissolved and mixture begins to steam (do not boil). Pour passionfruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return to saucepan.
  5. Continue to cook over medium-low heat, stirring slowly and continuously in a figure eight motion with a silicon spatula. Continue cooking until curd is thick and can coat the back of a spoon, 10 to 12 minutes. An instant-read thermometer will register between 180° and 182°.
  6. Press curd through prepared sieve into medium bowl. Discard solids.
  7. Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding another. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 4 hours or overnight.
Recipe by Victoria at https://victoriamag.com/passionfruit-pavlovas-recipe/