Passionfruit Curd Recipe with Antonio Mattei Cantuccini
In case you need an excuse to treat yourself with Antonio Mattei original cantuccini, then look no further.
This recipe is super easy, and while we do understand that passionfruit may not be the easiest to find in the UK, this particular recipe works well with lemon and lime too, and you can simply substitute them with the same quantities below.
125g Passionfruit pulp (or Lemon/Lime juice)
60g Butter - cubed
In a bowl, beat the eggs with sugar and passionfruit pulp. Better to do this by hand, instead of using a mixer, to avoid too much air getting into the eggs.
When all combined, transfer the bowl on top of a saucepan with boiling water, over low heat. Bain-marie is the best method to warm up the eggs slowly, without the risk of scrambling. Also, always make sure the bottom of the bowl doesn't touch the water.
With a silicon spatula, whisk the mix slowly, for about 7-10 minutes, scraping the bottom and sides. Ideally the curd should reach 72-75°C or have a silky, thick consistency.
Remove from the saucepan, add the butter and slowly mix until all combined. Transfer into clean jars, seal, and when they reach room temperature, transfer in the fridge. They can last up to a week, but in our home, it rarely lasts more than 36 hours!
Great with a few Antonio Mattei cantuccini.