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Ingredients:

\n1 cup passionfruit juice (see note at end)
\n225 gr unsalted butter. ”Nutlex” works quite well
\n10 egg yolks
\n175 grams Naturally Sweet Xylitol \n\n

Method:

\nCombine passionfruit and butter in a large heatproof bowl over simmering water, stir occasionally till melted.\n\nMeanwhile whisk egg yolks and Xylitol together remove from heat, and then pour over the passionfruit mixture, whisking continuously to combine. Place bowl over simmering water and stir continuously until mixture coats the back of the spoon.\n\nPour into warm sterilised jars, cool and store in fridge\n\nThis make about 1 litre.\n\nNOTE to make the passionfruit juice scoop the pulp out of approximately 12-14 passionfruit into a food processor and pulse for 20-30 seconds, but no longer, to crack the seeds. then pass through a fine sieve. Discard the seeds.\n\n

Recipe courtesy S Litchfield

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