Passion Fruit Curd

"Mumma You love passion fruits right?", my 10 years concluded one day.  Ok, so  I love passionfruits and it is something you can get easily here in Maldives, sadly our passionfruit vine that my husband and I were trying to grow on our balcony backfired when we discovered a rat had invaded the vine and chewed off most of the leaves and was planning to use it to build a home on our balcony. We freaked out and took all the plants downstairs much to my mum's delight.

Anyway, I have become partial to passionfruit curd.  I love it on pavlovas, spread on Victorian sponge cake instead of the usual jam or even on its own.  I used a recipe for lemon curd which I found in the Williams and Sonoma  Tools and Technique book and used passionfruit juice instead of lemon juice.

Recipe: Passionfruit Curd  

2 egg yolks and 2 whole eggs
125 ml juice extracted from  about 3-4 passionfruit
90g butter, cut into cubes
1 cup sugar

Mix sugar, passionfruit juice and eggs in a metal bowl. Whisk till mixed well.

Place the mixture over a pan of simmering water ( do not let the bowl touch the water ) . Add butter cubes a couple at a time and then after finishing mixing up the butter stir till the mixture thickens and coats the back of the spoon. If you draw a line using your finger across the coated spoon the line should stay.

Remove the bowl, strain through a sieve, pour into a bowl or jug and let it cool and the place in fridge to set for about 2 hours.

Pour into a clean jar, place lid and store in fridge till needed.