Nathan Outlaw's Passion fruit posset and granita with shortbread

1. To make the granita, halve 6 passion fruit and use a teaspoon to scrape the pulp into a bowl. Add the 75g caster sugar and mix together until the sugar has dissolved, then add the sparkling water and stir well. Pour the mixture into a baking tray, about 30cm x 20cm x 3cm, then carefully put in the freezer. After 2 hours, use a fork to scrape the frozen edges into the centre. After a further 4 hours, scrape the mixture into grainy crystals with a fork. Store in the freezer until ready to serve, scraping again if necessary.

2. Meanwhile, to make the posset, put the pulp of the remaining 6 passion fruit in a food processor and whizz to separate the seeds from the flesh and juice. Sieve into a jug (you should get about 90ml juice), discarding the seeds. Put the cream and 115g sugar in a pan and heat slowly until just boiling. Simmer for 3 minutes, then remove from the heat and stir in the passion fruit juice. Allow to cool slightly, then divide between 4 glasses. Chill for 2-3 hours until set.

3. To make the shortbread, put the butter and sugar in a food processor and beat until pale and fluffy. Add the flour, cornflour and a pinch of fine salt; mix on a slow speed to form a dough. Wrap the dough in baking parchment and leave to rest at room temperature for 1 hour.

4. Roll the dough out between 2 sheets of baking parchment to a thickness of 5-7mm. Remove the top layer of parchment and cut the dough into triangles. Line 2 baking trays with parchment. Carefully lift the pieces of dough onto the trays and chill for 30 minutes. Meanwhile, preheat the oven to 160˚C, gas mark 3. Bake the shortbread for 20-25 minutes until golden. Remove from the oven and sprinkle with sugar; lift onto a wire rack to cool. To serve, crumble 2 of the biscuits, then place a little pile of crumbs on each posset. Spoon the granita on top. Serve immediately with the rest of the biscuits.