Passion fruit is my favorite fruit. If you have never tried it, it’s flavor is bright like citrus, but tropical and sweet like a pineapple. Passion fruit also goes by the name Lilikoi and although its origins are said to be in Brazil and Paraguay, it is also found by the name Lilikoi in many humid tropical locations such as Hawaii. Which happens to be where I first tasted this delicious fruit. I was getting married and my wedding planner chose for us a Lilikoi Cake. The cake was composed of vanilla cake layered with butter cream and Lilikoi or Passion Fruit curd. It was the best cake I had ever tasted.
I wanted to make it for myself again, but there was a problem. In San Diego, finding any passion fruit in stores is almost impossible. This lead to my search. I searched probably 10 different stores. Looking high and low in grocery stores, local Asian Markets, Latin Markets. I could have gone on Amazon, and picked it up, but it was over priced in my opinion, so the search continued. Unfortunately, no one carried it. Until, on chance, I was shopping at Food for Less, and I decided to take a look in their freezer isle just to see if they might carry Passion Fruit pulp. To my amazement, I found it in the freezer Isle. I could hardly believe my eye. It felt as though I had a host of angels behind me singing Hallelujah, as I reached for about 5 packages of this frozen liquid gold. As I said before it was frozen pulp not the fresh fruit but for Passion Fruit curd is just what we want any way.
This is where my obsession for all things passion fruit began. Finally had a source, and I could experiment any way I liked. I have a few recipes that were amazing, but for most of them the base of the recipe is the Passion Fruit Curd. Therefore, this is where we will start. This recipe is very easy and only takes about 20 minutes to make. The flavor of the Passion Fruit Curd is sweet and tart, but it also has a richness that the egg yolk and butter provide. It does need time to set, but after that, one could use this Passion Fruit Curd for a creamy tropical tart, or for anything that one could possibly imagine. Passion Fruit Curd tastes amazing on its own, but pairs well with custard, panna cotta, ice cream, vanilla cake or chocolate cake. Or of course the Passion Fruit Curd could be eaten straight out of the jar. No judgement her;-)
In addition, one could use Passion Fruit Curd on scones, waffles, one could use it to make a tart, topical trifle, put it layers of cake, mix it with butter cream frosting for passion fruit frosting, add it to Macarons…honestly the possibilities are endless. Trust me this stuff is amazing, if you can get some passion fruit pulp you have to try this recipe.
Passion Fruit Pulp sweetened- https://www.amazon.com/Passionfruit-Pulp-in-Syrup-170g/dp/B002XBKI5Q/ref=sr_1_7?crid=20Y5KIG902SF7&keywords=passion+fruit+pulp&qid=1562452893&s=gateway&sprefix=passion+fruit+%2Caps%2C1088&sr=8-7
Passion Fruit Curd
Ingredients
Equipment
Method
- Pour the gelatin into 1/4 c of water and let it sit and soften (bloom) for 3-5 minutes
- Add passion fruit, and sugar to the blender. Blend until sugar has dissolved completely.
- Add egg yolks to the blender, then add lemon juice until smooth and golden.
- Rinse the Blender.
- Transfer the passion fruit mixture from the blender to a medium sized stainless steel sauce pan.
- Heat the mixture 5- 7 minutes or just until you see small bubbles forming around the edges of the pan. Stir continuously with a heat proof spatula.
- Once you notice the bubbles around the edges of the Passion Fruit mixture, remove it from heat and put the Passion Fruit mixture back into the clean blender.
- Add the cold butter, salt, and gelatin to the hot Passion Fruit mixture in the blender.Cover with lid and blend until smooth and shiny.
- Transfer to clean containers. It will keep in the refrigerator for up to a week.
- Enjoy!
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