Passion Fruit Curd
Cookbook
Page 570
Cuisine: North American
Course: Desserts
Photo by Peckish Sister
Photos (1)
Peckish Sister
Reviews
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average rating 4.0 / 5
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I had frozen passion fruit puree which was mostly juice. It seemed to cook up just fine and was nice and thick until I added the fresh juice at the end and it became soupy, even after chilling. The next time I will use my instant-read thermometer to get it to the right temperature. It was incredibly flavorful. I love passion fruit and this is a great use for them. I can see why this is one of her favorites.