The Pie and Pastry Bible
Passion Curd Cream
Page 571
Cuisine: North American | Course Type: Desserts
(1 review)
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Peckish Sister from Central, FL
Since I had soupy passion fruit curd to start with and did not want to thicken it by cooking it further as the reason for adding the fresh juice at the end is to brighten the flavor, I doubled the gelatin. So of course the cream became very hard before I could fold it into the curd. (If I had this problem again I would add the extra gelatin to the curd, not the cream). But I was able to mix it in and it did set nicely, but was not completely smooth. The flavor was so intense and wonderful that no one but me noticed.
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