Gastronomixs

Passion curd

This is a variation on the classic lemon curd.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Passion curd

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Ingredients

300

g

cream

250

g

sugar

9

 

eggs

1

 

egg yolk

300

ml

passion fruit coulis

Preparation method

  • Beat together the eggs and the egg yolks with the sugar.
  • Add half of the passion fruit coulis.
  • Continue to beat over a bain-marie until the egg yolks start to thicken.
  • Remove from the heat and add the cream.
  • Add the rest of the passion fruit purée.
  • Store in a sealed container and keep refrigerated.

Serving suggestions

  • As a component in a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.

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