Since I discovered Lemon Curd many years ago, my love for it has been unbroken. It’s rare that I don’t have a glass of it in the fridge – actually only if it had to make room for this passion fruit cream temporarily. It’s at least as tasty and used the same way: to sprinkle toast with it, to fill crepes, to enjoy it with muesli and yoghurt, to sweeten waffles or to bake a yeast cake with it. And pure spooning, of course, also goes.
8 Passion fruits
200 g sugar
75 g butter
2 tsp starch
Halve the passion fruit and remove the seeds with a spoon. Squeeze out the lemons. Put lemon juice and passion seeds together in a container and puree briefly. Then swipe through a sieve. Two tablespoons of the sifted seeds back into the juice, the rest can be thrown away.
Melt the butter over a medium heat in a saucepan. Add the sifted juice and sugar. Remove from the hob and stir until the sugar has dissolved. Put a few tablespoons of the pot in a small bowl and stir in the starch. Return the mixture to the pot. Now beat the eggs in and stir with a whisk. Heat the mixture again at a medium temperature and mix regularly with the whisk. Once the mixture has assumed a creamy consistency, it can be removed from the stove and filled into boiled jars. The passion fruit cream stays in the fridge for about two weeks.
A year ago: Whole char from the oven with tomato and ginger sauce
Two years ago: Chocolate zucchini cake
Three years ago: Beetroot salad with fennel seeds and honey
Four years ago: Swiss butterpudding
Five years ago: Massaman curry with beef, sweet potatoes and peanuts
Six years ago: Baked onion soup with red and yellow onions and leeks
Seven years ago: Risotto with gorgonzola, peas and walnuts
Eight years ago: Polenta muffins