Its the season for Passionfruit

My favourite dessert is the classic English Eton Mess.  Crunchy on the outside, marshmallowy on the inside coupled with plump red strawberries and sweet vanilla cream to me this is pudding heaven.

When the British Strawberry season isn’t with us I replace the strawberries with Passionfruit curd, its silky smooth, tangy and very fresh on the palate, delightful with crunchy meringue.

Enhanced with a squeeze of fresh orange juice my passionfruit curd is not just amazing with meringue but as a filling for a sweet dessert canapé or spread on freshly baked scone, crumpet or a dollop with a cheesecake.

Passionfruit is in season November, December, January, February, March.  Although these are imported fruits this is the best time for them.

I am sharing with you one of our Hart’s Favourite Recipes:

Passionfruit Curd

5 Free range medium eggs

5 Free range medium egg yolks

75gm cubed unsalted butter

150gm caster sugar

165ml passionfruit juice

Pulp and juice of two ripe Passionfruit

Whisk together all ingredients other than butter.  Place into sauce pan or stainless steel mixing bowl over double boiler add butter, on a low heat gently stir whisk till butter melts and mixture thickens.  Consistency should be thick and creamy or if using a cooking thermometer approximately 75-82 degrees.

Pass through a sieve into a chilled bowl, stirring until cool.  Add fresh Passionfruit pulp and juice and a squeeze of fresh orange juice, if you like.

Cover with parchment or cling film so a skin doesn’t form and the curd should be kept in the fridge and used within 5 days

Today’s blog from: David Nourse