 | Passion Fruit Curd800 grams john Antinore, Bakery Artisan, Wegman's |
| • | 227 grams The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 340 grams sugar |
| • | 4 eggs |
| • | 2 egg yolk |
| • | 2 gelatin sheets |
| • | 113 grams butter, unsalted |
| Method: | |
| 1. | Combine Passion Fruit Concentrate, sugar, eggs and egg yolks and cook until temperature reaches 180°F. |
| 2. | Bloom gelatin in cold water, once gelatin is softened, squeeze out excess water. |
| 3. | Add bloomed, softened gelatin to cooked mixture and stir to dissolve. |
| 4. | Cool mixture down to 86°F and mix in room temperature butter with hand held immersion blender. |
| 5. | Refrigerate and cool completely before use. |
| Flavor Twist: | |
| Substitute Passion Fruit Concentrate with The Perfect Purée Meyer Lemon Concentrate orBlood Orange Concentrate. | |