AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner- Add sugar into mixing jar. Then blend.
Settings: 10 Seconds / Speed: 6
- Attach butterfly whisk
- Add butter, passionfruit and eggs to the mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 75°C
- Remove the lid and dry condensation. Continue cook without measuring cup.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 80°C
- Pour into 3 cleaned jars through a strainer (to remove any remaining zest) and refrigerate to store.
- The curd will thicken further in the fridge. The recipe will keep in the fridge for at least two weeks.
30 servings
tablespoon
- Amount per serving
- Calories73
- % Daily Value *
- Total Fat 4.7g7%
- Saturated Fat 2.7g14%
- Cholesterol 43mg15%
- Sodium 40mg2%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 0g
- Total Sugars 7.2g
- Protein 1.2g
- Calcium 0mg0%
- Iron 1mg6%
- Potassium 19mg1%
- Vitamin D 29mcg145%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Add sugar into mixing jar. Then blend.
Settings: 10 Seconds / Speed: 6
- Attach butterfly whisk
- Add butter, passionfruit and eggs to the mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 75°C
- Remove the lid and dry condensation. Continue cook without measuring cup.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 80°C
- Pour into 3 cleaned jars through a strainer (to remove any remaining zest) and refrigerate to store.
- The curd will thicken further in the fridge. The recipe will keep in the fridge for at least two weeks.