Passion Fruit Curd

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Passion Fruit Puree10% sugar
Granulated Sugardivided
Lime Zest½ tsp
Vanilla Beansplit & scraped (½ tsp)
Whole Eggs
Unsalted Buttercubed
Scaled ingredient total1,945 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.In a saucepan, bring the puree, ½ of the sugar, zest, and vanilla bean to a boil.
  3. 3.Meanwhile, whisk together the eggs and the other ½ of the sugar until light and thick.
  4. 4.When the puree mixture comes to a boil, temper ⅓ of the hot mixture into the eggs. Use a rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to whisk on medium-low heat until the mixture thickens and reaches the scalding point.
  5. 5.Strain through a fine-mesh strainer. Allow the hot curd to cool for about 5-10 minutes, stirring occasionally.
  6. 6.Using an immersion blender, blend in the bloomed and drained gelatin, followed by the butter.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Passion Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.7253
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Lime ZestThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$1.6865
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield1,940 g
Total Cost$2.4119
Cost Per G:$0.0012

Partial estimate; unpriced ingredients are excluded. 39% of ingredient weight is priced.

6 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Passion Fruit Puree: no active USD purchase price with a convertible package size
  • Lime Zest: no active USD purchase price with a convertible package size
  • Vanilla Bean: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 8 connected
✓Whole EggsEgg, whole, raw, fresh600 g›!Passion Fruit PureeAdd nutritional data500 g›✓Granulated SugarSugars, granulated500 g›✓Unsalted ButterButter, stick, unsalted250 g›!WaterAdd nutritional data75 g›!Gelatin SheetsAdd nutritional data15 g›!Lime ZestAdd nutritional data2.5 g›!Vanilla BeanAdd nutritional data2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories140

% Daily Value*

Total Fat 14g
17%
Saturated Fat 1g
5%
Cholesterol 145mg
48%
Sodium 45mg
2%
Total Carbohydrate 26g
9%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 4g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 69% mapped. Scaled batch: 2783 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details