Passion Fruit Curd


  • Passion fruit purée 90 g 3.17 oz 17.48%
  • Lemon juice 10 g .35 oz 1.94%
  • Sugar 120 g 4.23 oz 23.3%
  • Yolks 120 g 4.23 oz 23.3%
  • Butter, diced 165 g 5.82 oz 32.04%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 1.94%


  1. Line 10 PVC tubes measuring 20 cm/8 in long by 1.25 cm/.5 in diameter with acetate plastic. It should be about 2.5 cm/1 in longer than the tube; pinch one end of the acetate that protrudes from the PVC tube shut with a paper clip to prevent the curd from pouring out.
  2. Follow the method for the passion fruit curd. The gelatin is added at the end of the process but while the base is still hot in order for it to melt.
  3. Pipe the curd into the tubes and allow it to harden in the freezer.
  4. Once the curd is hard, cut both ends that protrude from the PVC tube with a knife. Push the curd out and remove the acetate plastic. Reserve frozen until ready to assemble the cake.