Passie on Toast
Yesterday E and I spent the day out and about in our city, on what was the first really beautiful warm and sunny day that Amsterdam has seen this spring (and it's about time too). First stop, one of my favorite breakfast/brunch/lunch spots, De Bakkerswinkel (their Amsterdam Zuid location), to fuel up for our day out.
Whenever I eat at De Bakkerswinkel, no matter what I'm having I have to close the meal with one of their scones with some clotted cream and jam. Each table will have one or two pots of their homemade jam or preserves on the table, yummy flavors like pineapple-pistachio and red fruits, and lemon curd is always on offer. It's their lemon curd that I keep coming back for and that always ends slathering every crumb of my scone. Not one to break with tradition, after my lovely brunch of fried egg and melted cheese over sourdough bread, I ordered a second koffie verkeerd (otherwise known as a latte or café au lait) and a scone with clotted cream. Our server came back with a seriously super sized scone, more then enough to split 3 ways and share with E and mentioned that she had something special in the way of fruit curd that I might like to try, then came back with a jar of passievrucht (passion fruit) curd!!!
Now let me take a moment to compose myself, so I don't say anything too salacious....
Sorry I can't hold myself together, it's just too damn good!!! Really I could bathe in it! It's so rich and creamy, so sweet-tart, so tropically fragrant, so luscious! It needs to be eaten on everything, but especially on hot buttered toast. I bought a jar to take home, but now I regret not buying more! I'm greedy, you see.
Folded into ice cream, poured into tart shells and topped with fluffy clouds of whipped cream, sandwiched between crisp coconut thins, the possibilities are endless, if only I could stop eating it straight from the jar.
If I don't come up with a recipe and start making this at home very soon, I fear that I'll go broke trying to support my new passion fruit curd habit. Anyone out there got a recipe to share?
mari
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I made a coconut cake last year and put homemade passion fruit curd in between each layer. My husband, who does not much care for coconut, raved over that cake, particularly the passion fruit filling!
I love De Bakkerwinkel - their pineapple and basil jam is to die for. I think that the passion fruit curd is from Nigella's Domestic Godess. Let me know if you need the recipe...
Oh yum!
when i lived in australia i ate a lot of passionfruit but never a curd...
sounds wonderful though.
today i bought some cookies from holland. wafers with caramel in the middle. they were quite good!
I love passion fruit! I wish I had a fantastic recipe to share on how to make it. If you get one please share with me.
Passionfruit!! Oh how I love thee! Now let me think... hmm the recipe I used for the blood orange curd would work as well with passionfruit....
I am loving your site! I will definitely try De Bakkerswinkel the next time i'm in Amsterdam Zuid. Thanks for the tip. BTW, can you help me please, I am relatively new here in Amsterdam and I have been trying to find cake flour but I don't know what it is in Dutch or where to get it from. Thanks in advance for your help!
Looks luscious! I've never made it before, but now I want to track down a recipe, too!
Ladies, I believe Emmy is going to be so kind as to provide me with Nigella's version and I will most definitely be posting it here! In the meantime should anyone come up with an alternate recipe, please let me know!
Honey, welcome to the NL and A'dam! I'm afraid that cake flour isn't available here, at least I haven't found it, not at the ex-pat shops or anywhere else. If I have a recipe that calls for cake flour then I make my own following this recipe or I dip into my prized stash that I brought back from the US at Xmas.
OMG! Looks so good, though I don't know if I can afford another fruit curd addiction. I tasted one at Bakken met Passie a few months ago and could not get it out of my mind until I went back and bought another jar. I could eat it by the truckload. Enjoy!