Passion Fruit Curd

• 4–5 large passion fruit
• 6 egg yolks
• 8 oz / 230

Cut a slice off the top of each fruit, and carefully scoop all the pulp and seeds into a small saucepan. Add a tablespoon of water and heat gently. This will loosen the pulp. Place a fine sieve over a bowl, and rub the pulp and juice through it. Discard the seeds. Lightly beat the eggs into the juice, and set the bowl over a pan of hot water, keeping it hot but not boiling. Add a little of the