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Burch & Purchese Passionfruit Curd

Burch & Purchese Passionfruit Curd

Enjoy this delicious Passionfruit Curd recipe by Darren Purchese from Burch & Purchese.

This recipe is made quick and easy by the Burch & Purchese team thanks to Vanrooy Machinery’s Bravo Trittico: a revolutionary multi-function machine designed to help you create the most consistent and delicious products. Follow Darren’s steps below and get in touch with Vanrooy Machinery if you’d like to learn more about this amazing machine.

WHAT YOU NEED

Passionfruit Curd In The Bravo Trittico

1200g Passionfruit reduction*
2640g Whole pasteurised egg
2400g Caster sugar
1600g Unsalted butter
32g Gelatine leaves

Passionfruit Curd By Hand

2 Eggs
2 – 3 (50g) Passionfruit juice, sieved
65g Unsalted butter, softened
100g Caster sugar
2g Gelatine, gold leaves

WHAT TO DO

Passionfruit Curd In The Bravo Trittico

Soak the gelatine in iced cold water for a couple of minutes until it softens. Drain the water squeezing out any excess from the softened gelatine and reserve.

Place all of the remaining ingredients (except the gelatine) into a large bowl and mix well with a whisk to combine.

Add the mix into the Bravo and cook on programmable setting to 82°C.

Extract the curd hot onto the gelatine in a large container. Stir to melt and strain the curd through a medium sieve.

Jar in hot sterilised jars, lid tightly and steam for 3 minutes (or chill the curd for use in the kitchen).

*Passionfruit Reduction: Place 2000g of passionfruit puree/juice into a pan and heat, reduce this to a volume of 1600g. Use 1200g for the recipe and freeze the remainder.

Alternatively, you can also make the Passionfruit Curd by hand.

Passionfruit Curd By Hand

Soak the gelatine in iced cold water for a couple of minutes until it softens. Drain the water squeezing out any excess from the softened gelatine and reserve.

Place all of the remaining ingredients (except the gelatine) into a bowl and mix well with a whisk to combine.

Place the bowl over a saucepan with simmering water inside and whisk the mixture regularly.

Continue to cook and heat, be careful of the steam, which can burn, and check your water does not run dry in the pan. Top up the water if needed.

Heat the curd to 82°C using a digital thermometer to check the temperature.

Once the temperature has been reached, remove the bowl from the water bath and add the gelatine, mix well to dissolve before pouring the curd into a bowl.

Set this bowl into a larger bowl of iced water to cool the curd down quickly.

Stir the mix occasionally over ice to cool down and then store in the fridge until needed.

Recipe courtesy of Vanrooy Machinery.


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