Passion Fruit Concentrate – 400 grams
Egg Yolks – 4
Granulated Sugar – 200 grams
Unsalted Butter – 40 grams
Lilikoi Butter – The passion fruit, a tangy and sweet fruit, is widely cultivated in tropical and subtropical climates. The passion fruit, called Lilikoi in Hawaii, is served as a fresh fruit or is used to make delicious jams and spreads. Our journey to Maui, a beautiful island in Hawaii, includes the degustation of a wonderful Hawaiian delicacy, the Lilikoi Butter. The Lilikoi Butter is made with passion fruit concentrate, egg yolks, sugar and butter. It has a silky and creamy texture, and tastes wonderfully with a fresh brioche or a plain yogurt. In our recipe, we use a passion fruit concentrate produced by Perfect Purée of Napa Valley. Our Lilikoi Butter has a soft texture and is lightly sweet and tangy. A sweeter flavor can be achieved by adding a little bit more sugar. A fresh brioche from Le Panier, a French bakery in Seattle, is an ideal pastry to serve with the Lilikoi Butter.
Step 1 – Set-up the double boiler: heat the water on low heat to simmer but not boil. In the top of the double boiler, mix the egg yolks with the sugar, then add the passion fruit concentrate. Consistently mix until the liquid thickens into a smooth butter texture (approximately 5-7 minutes).
Step 2 – Add the cubed butter to the mixture and continue mixing for a few minutes. Place the Lilikoi Butter in glass jars, leave the mixture to cool down and conserve the fruit butter in the refrigerator.
Step 3 – Enjoy this delicious Hawaiian delicacy with a fresh brioche or a plain yogurt!