Paleo passionfruit curd
Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients
10 egg yolks
18 passionfruit
1 tbsp lemon zest
8.8oz unsalted butter
1 ½ cup date syrup
1 tbsp vanilla extract
Note: This recipe makes a big batch for passion fruit curd that you can eat just as a desert with the jam or add it at the top of your chia pudding. If you want to make the curd just for the cake just break down all the ingredients in half.
Directions:
Separate the yolks from the whites. You can freeze the egg whites for later or make an omelette with them.
Zest the lemons to get 1 tbsp lemon zest or more if you like. In a separate bowl mix lemon zest and date syrup together to get all the oils and flavors from the lemon zest infused into your syrup.
Cut the passion fruit in half and scoop out all the fruit pulp in a bowl. I used both pulp and the seeds, it adds a beautiful texture. (If you are going to filter out the seeds you lose some of the pulp with it. In that case I would recommend reducing 1-2 egg yolks from the recipe or read further on how to get filtered silky smooth curd).
Add egg yolks into a heavy bottom stainless steel pot (if you don't have a heavy bottom pan you can make this in a double boiler) and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in passionfruit pulp gradually before transferring this mixture to the stove.
On very low flame heat the mixture, while stirring constantly with a wire whisk until the mixture thickens, just starts to bubble and coats the back of a wooden spoon. When you dip a wooden spoon into the curd and you should be able to draw a line on the back of a wooden spoon with your finger and it should hold.
Remove pot from heat, then add the cold, cubed butter and mix until melted.
This is optional but you can also strain the passion fruit curd at this stage for a silky smooth texture.
Transfer the curd to a sealable jar and refrigerate once cool.