Passion Fruit Curd

Drawing from the established conventions and uses for lemon creams, also known as lemon crémeux, we have developed a solution that better enhances the characteristics of the fruit in the purée.

Eggs and butter have traditionally been used as a texturizer to thicken lemon juice and make it creamy, but in addition to their technical attributes, they also have a distinct flavor and color. They leave little room for the ingredient we want to highlight.

We have worked on a number of different elements to enhance the profile of the fruit being used, taking care to preserve its delicious taste! Opalys chocolate provides the characteristics of dry dairy ingredients which blend perfectly with the acidity, as well as cocoa butter which allows you to skip adding any regular butter while maintaining an interesting melting profile on the palate and thus contributes to the sensation of being “creamy”.

The sugar in the chocolate “seasons” the recipe. The eggs are replaced by pure egg whites which have fairly similar coagulating properties, but a much more subtle flavor. Since the proportion of fruit has been significantly increased, the addition of gelatin and konjac allows us to stabilize the high amount of water.

With this recipe, you will find a marked fruit profile, a very pleasant freshness and the possibility of declining the classic yellow lemon version, in lime or even passion fruit.