Heat oven to 60 deg C. Use cornstarch to fill a baking tray Using a small pastille size shape (bottle cap is ideal) press into the starch leaving a mould to pour in hot pastille mix Place in oven to warm the starch mould Add sugar to 10g water in a pan, place on the hob and bring to boil Add glucose to this and bring to boil Add starch to 35g of water, mix together. Slowly add this to pan while mixing. Boil for ten minutes Cut up fruit and make into a pulp Add fruit pulp, boil to 110deg C then cool to 93deg C Weigh gelatine into a glass beaker Pour out 50g of hot water and add lutein Add this to the gelatine, stir until gelatine has dissolved Add to pan with the rest of the ingredients, mix thoroughly Leave in oven at 54deg C for 48 hours (sugar coat by placing pastilles on a grill, put directly above steam and roll in sugar).