Mango & Passionfruit Curd Made From Scratch
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes approximately 3 cups of curd
- 5 egg yolks
- 3/4 cup sugar
- 125g/4ozs. butter, cut into cubes
- 1/2 cup passionfruit pulp (about 5 passionfruit)
- 1/2 cup mango pulp, processed (about 1 large mango)
Step 1 - Heat a heavy bottomed saucepan on medium heat (4 out of 10 where 10 is the hottest temperature). Place the yolks and sugar and stir until combined. Add the cubes of butter and allow to melt-do not overstir, just stir enough so that it doesn't stick to the bottom of the pan.
Step 2 - Add the passionfruit and mango pulp to the pan and allow to thicken stirring occasionally. It will take about 10-15 minutes to thicken and will thicken further upon cooling. Store in sterilised jars.