Passion Fruit Curd with White Chocolate

Today I’m going to show you how to make Passion Fruit Juice, Passion Fruit Simple Syrup and delicious Passion Fruit Curd with White Chocolate that can be used for cakes, cupcakes, Pavlova dessert, macarons and many more.

We’re lucky to have our own passion fruit vine and every year I’m actively making and freezing passion fruit juice, which is insanely tasty and aromatic.

Passion fruit is most ripe when it appears all wrinkly, so usually I’m picking up the fruits from the ground. We have yellow passion fruit and when they ripe, they have an almost orange pulp inside. Another very popular type of passion fruit is purple passion fruit. They are a little bit sweeter than the yellow ones and most often sold in stores.

Ingredients for the passion fruit juice:

Passion fruits (use as many fruits as you want)
Sugar (about half of the amount of the squeezed juice)

Ingredient for the passion fruit simple syrup:

Passion fruit seeds
100g sugar
100 ml water

Ingredients for the passion fruit curd:

1/4 tsp gelatin powder
1 tsp water (for blooming the gelatin)
50 ml heavy whipping cream
40 ml passion fruit juice
2 egg yolks
20g sugar
100g white chocolate

How to Make Passion Fruit Juice

Step 1

The first step is to wash them well and cut them in half. Next, using a spoon scoop all the insides of the fruit into a food processor bowl or a food blender. It’s very easy to do and I would even say it is very relaxing.

Step 2

When all the pulp is separated from the shell, run the blender for about 30 seconds or so.The goal is to break up the pulp and seeds without chopping up the hard-black seeds. Next, pour the seedy juice into a sieve and using a spatula or a spoon press as much juice through as you can.

*Put the sieve full of seeds aside. Later, we’ll use them to make a simple syrup that can be great for impregnation of sponge cakes.

Step 3

Now we have freshly squeezed fruit juice. You can pour it into Ziplock bags and freeze for a few months. But what I like to do is to weigh the juice I just squeezed (every time it’s a different amount, depending on the amount of passion fruits I have that day) and I like to add sugar, about half of the amount of the juice. Then, I like to bring the mixture to a boil and cook for about a minute or until all the sugar has dissolved. I let it cool for a few minutes and pour it into a clean jar.

I keep the jar in the refrigerator for about a month or so. That way I can quickly prepare a pitcher of cold juice, a refreshing Mojito cocktail, use it as a syrup for pancakes or waffles in the morning, or make a delicate and creamy passion curd curd for my baking desserts.

How to Make Passion Fruit Simple Syrup

Back to the passion fruit seeds that we put aside. I like to pour them into a saucepan and add water and sugar in equal proportions. Today I added a hundred grams of each. Next, I bring the mixture to a boil and cook for about a minute or until all the sugar has dissolved. Then I let it cool completely in the pan and pour through a sieve to discard the seeds once again.

That’s it! The simple syrup with a light hint of tropical fruits is ready! Pour it in the jar and keep refrigerated up to two weeks.

How to make Passion Fruit Curd with White Chocolate

And now, as I promised, I’ll show you how to make an unusually tasty passion fruit filling with white chocolate.

Step 1

Combine the gelatin powder with water and mix well. Let it sit for about 15 minutes.

Step 2

In a heavy bottom saucepan combine the heavy cream and passion fruit juice. Mix it and warm the mixture up until the first bubbles appear.

Step 3

While that’s going on, in a large mixing bowl combine the egg yolks with sugar and whisk well until it reaches a smooth consistency.

Step 4

Slowly add the hot heavy cream mixture, while whisking constantly. Pour the mixture back into a saucepan and cook, while constantly whisking over medium heat until thickens.

Step 5

Take the pan off the heat and add the bloomed gelatin. Mix well until all the gelatin has dissolved. Next, pour the egg mixture over the chocolate. Make sure that it’s covering all the chocolate pieces. Let it sit for about a minute and mix until all the chocolate has melted. If it didn’t melt, you can microwave the curd for about 15 seconds to help the chocolate melt.

Step 6

Cover the curd with plastic wrap, making sure that the plastic wrap is touching the whole surface. This is to prevent the curd from forming a skin on top. Let it cool to room temperature and refrigerate for a few hours. During that time the mixture will set and harden.

This Passion Fruit Curd is great to fill cupcakes, cakes, or desserts like pastry puffs, macarons or light and sweet Pavlova dessert.

As you can see the passion fruit juice can be used in different ways to give a dessert or a drink a tropical spin.

Notes:

To make the passion fruit juice use as many fruits as you want.

You can use Ziplock bags to freeze it for a few months.
You can store it in the fridge for up to a month

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