A must try for the festive season!

• 2 cups heavy whipping cream
• 1/4 cup powdered erythritol

1. Place the egg yolks, cream, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
2. Pour the mixture into a saucepan and warm to a medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
3. Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.

1. Put the raspberries in a medium saucepan. If fresh, add 2 tablespoons of water. If using frozen berries, omit the water.
2. Warm the berries on medium heat and smash them with a potato masher or other utensil. Stir and crush until the berries are the desired chunkiness for jam.
3. Whisk in the sweetener and simmer for 8-10 minutes, stirring often. Once it starts to thicken, remove from the heat and sprinkle with the gelatin. Whisk in the gelatin and let cool then refrigerate until ready to use.