Hands-on time 15min, plus chilling. Cooking time about lOmin. Serves 6

♦ 12 ripe passion fruit

♦  568ml carton double cream

♦  50g (2oz) golden caster sugar

♦  Zest and juice of 1 lime

♦  Biscuits to serve, such as cigarettes russe

1 Rest a sieve over a large bowl. Halve the passion fruit and scrape the juice and seeds into the sieve. Stir the seeds with

a spoon to extract all the juice, then discard the seeds.

2 Pour the cream into a heavy-based pan and add all but ltbsp sugar. Heat gently until the sugar has dissolved, then bring to the boil and cook for 5-8min, stirring continuously with a wooden spoon, until it has reduced a little.

3 Pour the mixture into a large jug, add the lime zest, 2tsp lime juice and a quarter of the passion fruit juice. It will thicken immediately, so stir well to prevent it going lumpy.

4 Divide the mixture among six 200ml (7fl oz) serving glasses. Allow to cool a little, then chill in the fridge for lhr for a soft set or overnight for a firm set.

5 Pour the remaining passion fruit and lime juice into a pan, add the remaining ltbsp sugar and bring to the boil. Cook for 3min until syrupy. Cool.

6 About 30min before serving, remove the creams from the fridge. When ready, pour a little passion fruit syrup on top of each cream and serve with the biscuits.

PER SERVING 549cals, 52g fat (32g saturates), l9g carbs (l8g total sugars)