PASSION FRUIT CURD RECIPE - BBC GOOD FOOD
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Total Time 30 minutes
Cook Time 15 minutes
Yield Makes 2-3 jars
Number Of Ingredients 5
Steps:
- Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
- Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).
Nutrition Facts : Calories 51 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium
MANGO & PASSION FRUIT ROULADE RECIPE | BBC GOOD FOOD
There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat – especially if you use yogurt instead of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 35 minutes
Cook Time 15 minutes
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
- Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
Nutrition Facts : Calories 153 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.26 milligram of sodium
More about "pulp passion fruit recipes"
PASSIONFRUIT MARTINI | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 5 minutes
Calories 180 calories per serving
Fill a cocktail shaker with ice.
Shake 40ml vodka, 10ml vanilla syrup, 10ml fresh lime juice and the pulp of half a passion fruit
Garnish with the other half passion fruit
Serve with a shot of Prosecco
PORNSTAR MARTINI - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 5 minutes
Calories 252kcals per serving
- Put the vodka, passion fruit liqueur, syrup and the pulp from 1 passion fruit in a shaker with ice. Shake well, then strain into a coupe glass. Top up with prosecco, then float half a passion fruit on top and serve with the 50ml prosecco in a small glass on the side.
PORNSTAR MARTINI - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 5 minutes
Calories 252kcals per serving
- Put the vodka, passion fruit liqueur, syrup and the pulp from 1 passion fruit in a shaker with ice. Shake well, then strain into a coupe glass. Top up with prosecco, then float half a passion fruit on top and serve with the 50ml prosecco in a small glass on the side.
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