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Lilikoi butter
Passion fruit curd
Hawaiian passion fruit curd
Lilikoi is the Hawaiian name for passion fruit, which grows wild on vines all over the islands, and lilikoi butter is the tangy golden curd that farmers' markets on Maui and Kauai sell in jars. It is spread on toast, sweet bread and scones, or spooned onto shave ice and cakes. Chef's tip: keep the heat low and stir constantly; the curd is ready when it coats the back of a spoon and holds a line drawn through it with your finger.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- ¾ cup passion fruit pulp, sievedfrom about 10 fruit
- 5 ½ oz sugar
- 2 eggs
- 3 ⅛ oz buttercubed
- 1 tbsp lemon juice
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Method
0/4 doneStep 1: Whisk the ¾ cup passion fruit pulp, sieved, 5 ½ oz sugar, 2 eggs, 2 egg yolks and 1 tbsp lemon juice in a heatproof bowl until smooth.
2 minStep 2: Set the bowl over a pan of barely simmering water and stir for 10–12 minutes, until thick enough to coat a spoon. A common mistake is a fast boil underneath, which curdles the eggs.
12 minStep 3: Take off the heat and whisk in the 3 ⅛ oz butter a few cubes at a time until glossy.
3 minStep 4: Pour into clean jars and chill. It thickens as it cools and keeps 2 weeks in the fridge.
60 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lilikoi butter take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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