So, I’ve had my Froothie Optimum 9400 for a while now and I’ve used it for so much more than just blending up soups and smoothies.
Its super high speed motor creates friction as it blends which opens up a whole world of recipes that need to be heated as they’re mixed. Inspired by the lovely Jacqueline from Tinned Tomatoes and her Froothie Lime Curd, I’ve developed this recipe for a Passion Fruit and Lime Curd that is simply divine!
You can use this curd in so many different ways; it’s perfect in pastries and tarts, wonderful on toast and (my favourite) delicious on a spoon straight from the jar! I think this curd is better than curd made by other methods, mainly because the blending incorporates air into the curd which gives a lovely light texture. I also love it because it’s so quick and simple and cleanup is a breeze.
If you don’t have a high speed blender you could make this by whisking in a pan over a low-med heat for around 30 mins or until thickened. Don’t try to heat too quickly or you’ll end up with some sweet scrambled eggs…! (Don’t ask me how I know…)
For a super quick dessert, I layered pre-made meringue nests, whipped cream and the curd into delicious mini pavlovas. I’d certainly recommend you try this!
Froothie Passion Fruit and Lime Curd
A luxurious fruit curd, made in a high speed blender!
- 5 medium eggs
- Flesh of 6 passion fruits
- Juice and zest of 1 lime
- 1 tbsp cornflour
- 200g caster sugar
- 100g butter, cut into small pieces
1. Place the passion fruit flesh into the blender and blend on speed 2 for around 10 seconds to separate the soft flesh from the seeds. Pass through a sieve and put back into the blender. 2. Add the lime zest and juice, eggs, cornflour and sugar and blend on max speed. 3. Whilst mixing, add in the butter a piece at a time until it is all incorporated. 4. Continue to blend until piping hot and thickened then pour into sterilised jars. Store in the fridge for up to 2 weeks.
DetailsPrep time: Cook time: Total time: Yield: Around 2 large jars, or 4 smaller jars!