Passion Fruit Curd

1. 1

   Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved.

2. 2

   Add the eggs and blend on low until you have a bright-orange-yellow mixture.

3. 3

   Transfer the contents of the blender to a medium pot or saucepan.

4. 4

   Clean the blender canister.

5. 5

   Bloom the gelatin (see page 29).

6. 6

   Heat the passion fruit mixture over low heat, whisking regularly.

7. 7

   As it heats up, it will begin to thicken; keep a close eye on it.

8. 8

   Once it boils, remove it from the stove and transfer it to the blender.

9. 9

   Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.

10. 10

    Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes.

11. 11

    The curd can be refrigerated for up to 1 week; do not freeze.

12. 12

    Powdered gelatin can be substituted for the gelatin sheets: use 1/2 teaspoon.

No additional tips available.