Passion Fruit Curd

Name: Passion Fruit Curd
Yield: Yield: 515 g/1 lb 2.17 oz
Cuisine: United States
Ingredients: Butter, diced 165 g 5.82 oz 32.04%; Yolks 120 g 4.23 oz 23.3%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 1.94%; Passion fruit purée 90 g 3.17 oz 17.48%; Sugar 120 g 4.23 oz 23.3%; Lemon juice 10 g .35 oz 1.94%

Preparation info