Passionfruit Curd

Our answer

Nigella's Passionfruit Curd (from HOW TO BE A DOMESTIC GODDESS and FEAST) is made by cooking the strained juice from the pulp of 10 passionfruits to make a thick curd. The unsieved pulp of an extra passionfruit is stirred in at the end so that you get a few seeds and a little extra sharpness.

However the skins of the passionfruit are not used and should be discarded. These are tough and leathery on the outside and can taste bitter. The seeds added at the end give a slight crunch and some texture, which differentiates it from other fruit curds. If you do not like the seeds then you can sieve the pulp of the last passionfruit and just add the juice instead. Try to use passionfruits that are quite wrinkly on the outside, as these ones are riper and more fully flavoured than the ones that look smooth and plump.