Latin Passion Fruit Dessert Cups
Why this recipe works
- Sharp fruit, smooth finish: Passion fruit and lime bring clear acidity, while butter and egg yolks round the curd into a glossy, custard-like texture.
- Silky texture: Straining the curd after cooking removes seeds and any small cooked egg particles for a clean, smooth set.
- Easy to prepare ahead: The curd needs time to chill, so the cups can be made in advance and finished with whipped cream just before serving.
Get the most out of this recipe
Timing notes
- Allow enough chilling time: The curd needs at least 3 hours in the fridge to set softly and serve cleanly from the glass.
- Add the cream at the end: Whip and spoon on the double cream just before serving so it stays light rather than weeping into the curd.
Texture tips
- Keep the heat gentle: Cook the curd over low heat and whisk constantly so the egg yolks thicken gradually without scrambling.
- Strain for polish: Passing the finished curd through a sieve gives the dessert a finer, more refined texture.
- Use cold butter gradually: Whisking in the cold butter a little at a time helps the curd become glossy and emulsified.
Make-ahead tips
- Make the cups in advance: The filled curd cups can be covered and refrigerated for up to 3 days.
- Keep the topping separate: For the best texture, store the curd without cream and whip the double cream shortly before serving.
Ingredient notes
- Egg safety: Because the dessert contains egg yolks, use pasteurised yolks where available if serving anyone who is pregnant, elderly, very young or immunocompromised.
- Citrus character: Lime keeps the flavour bright and floral; lemon gives a softer citrus note if preferred.
Equipment you'll need
Ingredients
Instructions
- Set a sieve over a bowl and press the passion fruit pulp through to remove most of the seeds. Finely grate a little lime zest into the bowl, then squeeze in the lime juice.
- In a saucepan, whisk together the passion fruit mixture, caster sugar, fine sea salt and egg yolks until smooth. Set over a low heat and cook, whisking constantly, for 6 to 10 minutes until the curd thickens enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the unsalted butter a few pieces at a time until fully melted and glossy. Strain the curd through the sieve into a clean bowl for an extra-smooth finish.
- Divide the warm curd between 4 small glasses. Cool to room temperature, then chill for at least 3 hours until softly set.
- Just before serving, whisk the double cream to soft peaks. Spoon a little on top of each chilled cup and serve straight away.
Recipe notes
Tips
- Keep the heat low and whisk constantly so the egg yolks thicken gently without scrambling; the curd is ready when it coats the back of a spoon and a finger drawn through leaves a clear line.
- For the smoothest texture, strain the curd after adding the butter, then press it through the sieve with a spoon.
- Food safety: this dessert contains eggs; if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolks where available.
Substitutions
- Replace Lime with Lemon for a slightly softer, less floral citrus note.
- Replace Caster sugar with Granulated sugar, cooking the curd 1 to 2 minutes longer to ensure it dissolves fully.
- Replace Double cream with Whipping cream for a lighter topping, whisking carefully as it will reach soft peaks faster.
Storage
- Refrigerate up to 3 days
- Keep the curd cups covered in the fridge for up to 3 days. Whip and add the double cream just before serving for the best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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