Jams, Jellies & Curds

Featured Recipe

Passion Fruit Curd

Yield: 800 grams
Source: John Antinore, Bakery Artisan, Wegman's
    • 227 grams The Perfect Purée Passion Fruit Concentrate,  thawed
    • 340 grams sugar
    • 4 eggs
    • 2 egg yolk
    • 2 gelatin sheets
    • 113 grams butter, unsalted

Method:
1. Combine Passion Fruit Concentrate, sugar, eggs and egg yolks and cook until temperature reaches 180°F.
2. Bloom gelatin in cold water, once gelatin is softened, squeeze out excess water.
3. Add bloomed, softened gelatin to cooked mixture and stir to dissolve.
4. Cool mixture down to 86°F and mix in room temperature butter with hand held immersion blender.
5. Refrigerate and cool completely before use.

Flavor Twist:
Substitute Passion Fruit Concentrate with The Perfect Purée Meyer Lemon Concentrate or Blood Orange Concentrate.
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