Vic’s Tropical Velvety Passionfruit Curd.
Simply made by the same method as my
A luxurious, silky, smooth spread that you can use for tart fillings, in mug muffins, overnight oats and cheesecakes and for drizzling over cakes and waffles or simply smear it over a slice of toast or a crumpet.
What you need.
🔸9-12 fresh passionfruit depending on the size, cut in half and pulp removed.
🔸¼ cup of substitute sugar. I use @halefresh
🔸2 lightly whisked eggs.
That’s all you need.
Oh……. and a microwave, a whisk and a bowl 😆
What to do.
In a medium sized bowl add passionfruit pulp and sugar. Microwave until the sugar dissolves.
Quickly whisk in the eggs. Microwave for 30 seconds and whisk again. Repeat this 3-4 times. It will magically start to thicken and double in size. Keep an eye on it to make sure it doesn’t boil over.
Store in an airtight container or sterilised jars in the fridge for a couple of weeks, if it lasts that long🤭
Makes roughly one cup.
Whole recipe is 💙💜 ZERO 💚 3
You’re Welcome! ENJOY😊
Thanks for the support’ Vic’s Bowl’s Fans ‘ you keep me sparkling💖
Don’t forget to share your photos with me please and tag when you make it 😊️ I love seeing your own creations😍