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.
Serving Size tablespoon
Servings 30
- Amount Per Serving
- Calories 73
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.7g14%
- Cholesterol 43mg15%
- Sodium 40mg2%
- Potassium 19mg1%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 0g
- Sugars 7.2g
- Protein 1.2g3%
- Calcium 0%
- Iron 1%
- Vitamin D 29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.