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PASSIONFRUIT CURD


150g Azalea Grapeseed Oil
170g caster sugar
220g passionfruit pulp (about 8-10 passionfruit)
5 egg yolks
1 tsp vanilla bean paste
Pinch sea salt

Combine all of the ingredients in a small saucepan over low heat.  Cook, whisking often, for 15-20 mins until thickened.  Transfer to a sterilised jar and refrigerate to cool before using.

We’ve served ours with store-bought pavlova nests, whipped cream and mango Lindt balls.