Thank you for the video. Passion fruit is a tropical treat that is hard to beat, so I am sure your cupcakes were enjoyed by those lucky people who ate them.
Hi Geoff! I loved your video. Very clear explanations and very nice technique. I like the way you are so neat and careful. The end product looks so yummy I am definitely making them. Was looking for a passion fruit curd recipe and this is a winner. Thanks for posting and sharing your cooking skills.
hey! thank you so much for posting this video I was looking for a recpie with passion fruit and came across your's and decided to try it. I made sponge cake instead and it came out so wonderfully!! I shared the cake with my family and they loved it!
HI Eureka Lass. It would be good to think I had talents too numerious to mention, but that isn't so. I am still t;rying to master the tying of my shoelaces.
Hello Geoff l just love passion fruit so much i have passion fruit growing in my back garden and they are all year around.this weekend I am going to make passion fruit curd with your recipe thank you so much for sharing.
Hi there. You are lucky to have passion fruit in your garden. We have passion fruit too, but ours only flower. If there are fruit they don't taste of anything. I hope you enjoy the curd when you make it. I am sure you will. For another recipe if you look at my Lemon Possett recipe you can substitute passion fruit pulp for the lemon juice and that will make a great dessert too.
You are an absolute genius you are the sweetest man in the world thanks so much for sharing your knowledge with the world you have helped me so much with my baking skills xx
Hi, the recipe for the cupcakes already has vanilla in. I don't think you need to add vanilla to the curd recipes, since the passion fruit has such a big flavour.
HI Frankie, I made some passion fruit curd 3 weeks ago and I am still using it and it is fine. I think the recipes I checked implied one week, but with the sugar, and the acid in the passion fruit juice I was sure it was fine for longer than that. I ate some yesterday and it tasted great still.
HI Tess G. It's nice that you suggest that. But I don't think I would like the pressure that would entail, and I wouldn't be good at the showstopper challenge at the end of each week.
Hi Ethel, thanks for telling me. I know that in the UK things like souffles, in the oven, are placed in a pan of water that we call a water bath. I had always thought that in North America a pan of water with a bowl on top, not touching the water, was called a 'double boiler'.
