150g Azalea Grapeseed Oil
170g caster sugar
220g passionfruit pulp (about 8-10 passionfruit)
5 egg yolks
1 tsp vanilla bean paste
Pinch sea salt
Combine all of the ingredients in a small saucepan over low heat.
Cook, whisking often, for 15-20 mins until thickened.
Transfer to a sterilised jar and refrigerate to cool before using.
We’ve served ours with store-bought pavlova nests, whipped cream and mango Lindt balls.