Passion Fruit Curd

Directions

1. 1
   Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved.
2. 2
   Add the eggs and blend on low until you have a bright-orange-yellow mixture.
3. 3
   Transfer the contents of the blender to a medium pot or saucepan.
4. 4
   Clean the blender canister.
5. 5
   Bloom the gelatin (see page 29).
6. 6
   Heat the passion fruit mixture over low heat, whisking regularly.
7. 7
   As it heats up, it will begin to thicken; keep a close eye on it.
8. 8
   Once it boils, remove it from the stove and transfer it to the blender.
9. 9
   Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
10. 10
    Transfer the mixture to a heatproof container, and put in the fridge until the curd has cooled completely, at least 30 minutes.
11. 11
    The curd can be refrigerated for up to 1 week; do not freeze.
12. 12
    Powdered gelatin can be substituted for the gelatin sheets: use 1/2 teaspoon.