📝 About This Recipe
Transport your taste buds to the shores of Maui with this velvety, tropical Lilikoi Butter. This luscious spread captures the bright, tangy essence of passion fruit, balanced perfectly with creamy grass-fed butter and a hint of vanilla. It is a staple of Hawaiian island breakfasts, offering a sophisticated sweetness that is far more vibrant than a traditional curd.
🥗 Ingredients
The Fruit Base
- 1 cup Lilikoi (Passion Fruit) Puree (unsweetened, strained of all seeds)
- 1 tablespoon Fresh Lemon Juice (to brighten the acidity)
The Emulsion
- 1 cup Unsalted Butter (high-quality, cubed and chilled)
- 6 Large Egg Yolks (room temperature, lightly whisked)
- 2 Large Whole Eggs (room temperature)
Sweetener & Aromatics
- 1 1/2 cups Granulated Sugar (superfine sugar works best)
- 1/4 teaspoon Kosher Salt (to balance the sugar)
- 1 teaspoon Vanilla Bean Paste (or 1 teaspoon pure vanilla extract)
👨🍳 Instructions
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1
Prepare a double boiler by filling a medium saucepan with 2 inches of water. Bring it to a gentle simmer over medium-low heat, ensuring the bottom of your heat-proof mixing bowl will not touch the water.
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2
In your heat-proof bowl (off the heat), whisk together the granulated sugar, whole eggs, and egg yolks until the mixture is pale yellow and slightly frothy, about 2 minutes.
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3
Slowly pour the lilikoi puree and lemon juice into the egg mixture, whisking constantly to ensure the acid doesn't prematurely curdle the eggs.
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4
Place the bowl over the simmering water. Reduce the heat to low to maintain a very gentle steam; high heat will cause the eggs to scramble.
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5
Whisk the mixture continuously for about 10-15 minutes. You are looking for the mixture to thicken enough to coat the back of a wooden spoon.
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6
Monitor the temperature with an instant-read thermometer; the mixture is ready when it reaches 170°F (77°C).
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7
Once thickened, remove the bowl from the heat immediately. Stir in the kosher salt and vanilla bean paste.
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8
Begin adding the chilled, cubed butter one or two pieces at a time. Whisk vigorously after each addition until the butter is completely melted and emulsified before adding the next pieces.
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9
For an ultra-smooth, professional finish, pour the hot lilikoi butter through a fine-mesh sieve into a clean glass bowl to remove any tiny bits of cooked egg.
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10
Transfer the butter into sterilized glass jars, leaving about half an inch of headspace at the top.
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11
Press a piece of plastic wrap directly onto the surface of the butter to prevent a skin from forming as it cools.
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12
Allow the jars to cool to room temperature on the counter before sealing with lids and moving them to the refrigerator to set completely (at least 4 hours, preferably overnight).
💡 Chef's Tips
Use high-quality European-style butter for a richer mouthfeel and better emulsion. Never let the water in your double boiler reach a rolling boil; gentle steam is the key to a silky texture. If using frozen puree, ensure it is completely thawed and at room temperature before starting. To test thickness without a thermometer, draw a line with your finger across the back of the coated spoon; if the line stays clean, it is done. If your butter breaks or looks greasy, whisk in a teaspoon of heavy cream to help re-emulsify the fats.
🍽️ Serving Suggestions
Slathered generously over warm, toasted Hawaiian sweet rolls or fresh scones. Swirled into a bowl of Greek yogurt and topped with macadamia nuts for a tropical breakfast. As a bright, tart filling between layers of a vanilla sponge cake or inside delicate crepes. Served alongside a cheese board with sharp white cheddar or creamy brie to cut through the richness. Drizzled over coconut gelato or panna cotta for an elegant dessert finish.