Spread over scones, thick toast, on top of a classic Butter Cake or package in a decorative jar for a Christmas gift; this passionfruit butter recipe is a must-try!
Ingreadient:
- 4 whole eggs
- 2 egg yolks
- ¾ cup (160g) caster sugar
- ¾ cup (185ml) passionfruit pulp
- 2 tablespoons lemon juice
- 150g Western Star Chef’s Choice Butter, cold, cut into 1cm cubes
Direction:
- Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved.
- Gradually add the butter, one or two cubes at a time, whisking continuously.
- Cook, whisking, for a further 5 minutes or until the mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature, then refrigerate until cold.
