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!
Ingredients
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
Method
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.
Tips & Hints
Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks.
Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth just before serving.
