Ingredients

Method

• 72 g free-range egg yolks (roughly 4 egg yolks)
• 3 t cornflour
• 1 cup guavadilla or granadilla pulp with seeds
• 80 g sugar
• 300 g good-quality white chocolate (Lindt, Callebaut, etc ), finely chopped

Method

Ingredients

1. Bring a saucepan with a shallow layer of water in it to a boil, then reduce the heat. Take care when working with the double-boiler, reduce the heat to avoid too much splattering. Have a clean bowl and sieve ready for straining the curd.

2. Mix the sugar and cornflour, then add the egg yolks. Whisk well, then add the guavadilla pulp.

3. Once combined, place the bowl over the steaming pot to create a double-boiler. Stir the mixture continuously until it thickens. If you coat the back of you spatula with it and draw a line the line through the mixture you’re your finger, it shouldn’t disappear.

4. Remove from heat and pass the curd through the sieve if you don’t want the seeds in the curd. Stir in the white chocolate immediately and allow to stand for a minute to melt the chocolate, then gently stir to just combine – the finer you chop the chocolate, the better. If you have an immersion blender, use it to emulsify the mixture.

5. Place a piece of clingwrap directly onto the surface of the curd, taking care to not trap any air between the two. This prevents a skin from forming. Cool to room temperature, then chill in a jar or airtight container for at least 4 hours before use.

Find the recipe for macarons here. 

Find more sweet treats here. 

Photograph: Jan Ras