Passionfruit Curd and Passionfruit Puddings

It’s been a good day. The production kitchen for Kamilla Johns Real Food has a new ceiling and is starting to take shape. I can’t wait to start styling the space, and creating in the kitchen.

I also had an hour in my veggie garden at home in the sun this afternoon (hot and covered in concrete dust from the building site) before I picked the kids up. Adrien, who is staying with one of our neighbours, checked out my eggplant and passionfruit and told me he’d never tried eggplant, ever. So I gave him one of my organic beauties and he is taking it home to the central coast tomorrow to slice it thinly and grill it on the bbq with a touch of salt and a brush of olive oil. That’s what life’s about.

My passionfruit vine ‘fence’ is looking so happy and healthy. Passionfruit vine is easy to grow – you need at least 2 plants so they have a mate for production (I planted 3 varieties for interest sake – to see which ones grow and taste best). The vines live for about 7 years it is amazing how they keep giving – water them well and fertilise a little when the vines are fruiting and you will get two fruit seasons a year. Grow them on a sunny fence so they don’t take up much valuable garden space or create a fence out of them as we have done by just training the growth on garden string between posts – the neighbours can also happily harvest the vine too.

Passionfruit is so sweet and delicate and I think absolutely perfect when it has just a hint of a sour note. We ate a few off the vine on the weekend and the flavour was pure – almost unrecognisable as passionfruit.

As the passionfruit ripen in the next few weeks, we’ll eat as many as we can straight from the vine. I will also make some passionfruit curd to swirl through vanilla ice-cream or yoghurt, use like jam, sandwiched with cream between layers of sponge cake, or as a filling for homemade chocolates which I might make with the kids. I’m also going to make a pudding based on Bill Granger’s Passionfruit Puddings recipe (its a simple form of soufflé really). They are light, simple and satisfying and are all about passionfruit flavour. It also reminds me of my husband and I flatting with Rods and Anna in our mid-20s. And of course there’s a traditional passionfruit pavlova which just has to be done – its a good way of using up the spare egg whites I’ll have leftover after making the curd.

Passionfruit Curd

125 ml (1/2 cup) Passionfruit Juice – to extract the juice, scoop out all the pulp and blitz it up in a food processor, blender or with a hand blender. Then pass it through a sieve to get the juice – discard the seeds. You’ll probably need about 6-8 passionfruits depending on juiciness and size
110g Unsalted butter
5 Egg yokes – use the whites either straight away to make meringues or pavlova or freeze them for another day’s meringue baking
100g Caster sugar


Put passionfruit and butter in a heatproof bowl over a saucepan of just simmering water and stir gently every now and again until the butter just melts. At the same time, whisk the egg yolks and sugar in an electric mixer or by hand until white and fluffy. Pour the hot passionfruit and butter mix over the eggs whisking to combine. Put bowl back over simmering water and stir until mixture coats the back of a spoon (really just like making a gentle custard) – will take 8-10 mins. Cool the bowl of custard over a bowl of icy water and once cooled, spoon into sterilised jars – it will keep refrigerated for a month or so. If you’ve got a spare jar it makes a great present.

To make the chocolates, all you need is some good quality dark chocolate. Melt the chocolate – and preferably have a go tempering the chocolate it if you have the time. Take an ice tray (or a silicon chocolate mould if you have one) and if you’re using an ice tray, line it with cling film which helps you get the chocolates out once set. Half fill the trays with chocolate, spoon in a small dollop of curd and cover with chocolate, fully enclosing the curd in the chocolate and let the chocolates fully set before turning them out.

Passionfruit Puddings (based on Bill Granger’s recipe in Bill’s Food)


20g Unsalted butter
125g Sugar
40g Plain flour
65g Passionfruit pulp – seeds and all
185ml Milk
2 Eggs separated

To serve

Passionfruit pulp
Natural yoghurt or double cream

Preheat the oven to 180degC. Beat butter and sugar in a bowl until light and fluffy. Mix the dry ingredients together and the wet ingredients together. And then add half the dry ingredients and fold in. Add half the wet ingredients and fold in. And then finish with the second half of dry and wet ingredients alternating them again. I find using a big metal spoon works best for folding. Try not to over mix.

Whisk the egg whites until stiff peaks form. Fold half the egg white through the mixture and then fold in remaining egg white. Pour into four greased 185ml (3/4 cup) ramekins, and immediately bake for 12-15 mins until the top is golden and puffed. Serve straight away with cream or yogurt and extra passionfruit pulp on the side.

Kamilla x



Categories: Recipes

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