Passion fruit & lime cream pots

1. Finely grate the lime zest onto a damp sheet of kitchen paper, wrap up loosely and chill. Scoop the fl esh from 5 passion fruit into a sieve set over a bowl. Use a wooden spoon to push the pulp through the sieve and extract the juice; discard the seeds. Squeeze the lime into the passion fruit juice; mix together.

2. Put the sugar, 300ml cream and a pinch of salt in a pan. Heat gently until the sugar has dissolved, then bring to the boil and simmer for 3 minutes. Take off the heat and pour into the passion fruit and lime juice, stirring to combine. Set aside to cool for 20 minutes.

3. Using electric beaters, whip the remaining 300ml cream to soft peaks in a large mixing bowl. Fold in the passion fruit and lime cream until combined, then stir through the zest. Spoon or pour into ramekins or glasses and chill for at least 6 hours, but ideally overnight. Serve with the pulp of the remaining passion fruit spooned over the top.

Cook's tip

Try serving these with Waitrose 1 Rose Petal and Chinese Tea Shortbreads, or coconut macaroons.