INGREDIENTS (yields about 350ml)11/12 passion fruit 2 large egg; plus 2 large egg yolks
150 grams caster sugar
100 grams unsalted butterMETHODPut the seeded pulp of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl. Beat eggs, egg yolks and sugar together. Melt the butter over a low heat; stir in the sugar-egg mixture and the passionfruit juice. Stir and cook until thickened. Remove from heat, whisk in the pulp and seeds. Cool slightly, then pour into a 350ml jar. Refrigerate.