½ cup passion fruit puree or 100% passion fruit juice
1 cup granulated sugar
2 teaspoons cornstarch or tapioca starch
1/2 teaspoon kosher salt
2 eggs, large
2 large egg yolks
1/4 cup plus 1 tablespoon extra-virgin olive oil (we used Graza “Drizzle”)
BLOOM THE GELATIN: If using sheet gelatin, fill a medium bowl with ice cubes, then cover them with water. Slip the gelatin in and let soften until ready to use. If using powdered gelatin, put the granules in a small dish containing I tablespoon of water and let sit for 5 minutes.
MELT THE SUGAR: In a medium saucepan, combine the passion fruit puree and 3/4 cup (150 g) of the sugar. Gently bring up to the barest simmer, stirring to lift and dissolve the sugar. Don't let the mixture boil!
ACTIVATE THE CORNSTARCH: In a small bowl, whisk together 1 tablespoon (15 g) of the sugar, the cornstarch, and salt. Add a Ladleful of the hot passion fruit syrup and whisk to form a paste-like slurry, Pour the slurry into the saucepan and whisk well. Cook for 1 minute to thicken, no longer.
MAKE THE CUSTARD: In the bowl you just used for the cornstarch, combine the whole eggs, egg yolks, and the remaining 3 tablespoons (45 g) sugar. Whisk well to combine. While whisking the egg mixture constantly, stream in several ladlefuls of the hot passion fruit syrup. Transfer the warmed egg mixture to the pan and stir constantly with a spatula over medium heat until the mixture is thickened enough to thickly coat the back of your spoon and the foam has melted away, 3 to 4 minutes, then remove from the heat. (Overcooking the curd can actually “break” the cornstarch and loosen the mixture.) Wring the excess water from the bloomed gelatin and whisk it in until it has fully melted into the custard, or scrape in the powdered gelatin mixture and stir to combine.
FINISH THE CURD: Whisking constantly, stream in the olive oil until well combined. Pass the curd through a fine mesh sieve into a small bowl. Press a small piece of plastic wrap directly on the curd as it cools. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.