Homemade Granadilla Curd | Deconstructed Pavlova

Deconstructed pavlova with curd

Last week we brought home a good batch of granadillas [ out of South Africa it is termed as Passion Fruit ] which were to be used for my bite sized pavlovas that I made for the dec.a.dent launch. After using some on the pavlovas [ through which I gained many, many yolks ] and the kids having some on its own, I was left with a container which kept staring at me each time I opened the fridge. So, tonight, I finally made up a batch of granadilla curd which is what I knew I wanted to make each time it called out to me 😉

For the curd this is what I did..

To a dish I added:
3/4 cups granadilla pulp
100g butter
150g castor sugar
4 egg yolks


I then placed this over a double boiler on a medium heat. Continuously stir till the butter melts. It may start looking like its curdling, but don’t stress, just switch to a whisk and whisk till the mixture melds together nicely and is able to coat the back of a spoon. Remove from the double boiler [ be careful not to scald yourself with the steam ] continue to whisk till slightly cooler.


Decant into a clean glass jar. This should keep in the fridge for about 1-2 weeks.

Plays well with a bite sized pavlova which is served with strawberries and cream along with a spoon of curd.

Join the discussion.. Comments are appreciated.