Tuesday, 16 December 2008

Palmiers with Passionfruit Curd - Dessert Day 8

Part of today's dessert comes to you courtesy of the very talented Thérèse-Marie (Feasting on Pixels)

I made her palmiers recipe using frozen puff pastry. As I've mentioned before I use Borg's which is vegan.
I also only had vanilla sugar, so that is what I used.

The passion fruit curd recipe came from the Taste website. I modified this recipe slightly as follows.

Once your palmiers are cooked, serve with a dollop of passion fruit curd, I'm sure Boone will be adding some vanilla ice cream to it as soon as I turn around ;).

Passion fruit Curd


10 large eggs
360gms of white sugar
350gms of Les Verges Boiron passion fruit puree
250gms of chopped chilled butter

Mix eggs and sugar until well combined, in a microwave safe glass bowl. Add butter and puree and stir.
Cook in microwave for 10-15 minutes. You must cook this mix only 1 minute at a time. You need to take it out of the microwave and stir it after each minute.
It is ready when the mix is thick enough to coat the back of a spoon.

Thanks to Kathryn I have found out that this can be kept for up to 4 weeks in sealed jars in the fridge.
This mixture will fill up to 6 250ml jars.
Make sure your jars are sterilised. You can do this by washing them in hot soapy water, rinsing and then drying in a very hot oven.
Please don't burn yourself ;)

1 comment:

feasting-on-pixels (terrie) said...

OMG Nati,
I just made a comment on your last post about the beautiful Nectarine hearts and saw that you mentioned me in this post.
Wow...how very kind of you...! ! !

I am sure that the palmiers were ever so much more delicious with the passionfruit curd. That sounds just amamzing, like a classic and very classy desert in a 3-star resto...

I love all the sleek and artful jars that you used to bottle your curd and beautiful extracts. In my imagination, I can smell their exquisite aromas...you are indeed very artistic and talented cook and foodie...you perfectly blend art and food.
Lovely graphic labels, as well...

Merci encore for the mention...
Joyeux Noël,