Passionfruit Curd

It's a battle that had to happen.
 
CURD vs CREAM

Who will win?
Curd; with its thick texture, sweet fruity flavor and richness.
Cream; thick, fluffy and so versatile.

Lemon Curd has long been one of my favorite guilty pleasures, but in recent times it has been surpassed by Whipped Cream in all its flavors.  This Passionfruit Curd may just be enough to push Curd over the battle lines.

I think I need a 'Taste Test Battle'. Curds and Creams, of all colors and flavors; lined up with 1 giant spoon and some stretchy pants to help fit them all in. The winner, of course, will be me as I get to eat them all!!!

PASSIONFRUIT CURD
Makes approximately 2 cups

INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 Cup Maple Syrup (Honey could be substituted but I haven't tried it)
2/3-3/4 Cup Passionfruit pulp (fresh is best-the canned stuff contains loads of sugar)
1/2 Cup Coconut Oil, softened (not melted)
Optional; 1 3/4 teaspoons Gelatin

INSTRUCTIONS
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.

If you are making the curd for eating:
Allow the curd to cool and then pour into a heat proof jar.
Store in the fridge; the mixture will thicken as it cools.
If you prefer a smoother curd blend as per below instructions.

If you are making the curd as a filling:
Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatin into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool.
Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.