Passion fruit cream pots

Put the gelatine sheets in a small bowl and cover with cold water. Set aside for about 5 minutes to soften. Meanwhile, put the milk, cream, sugar, vanilla and lemon zest in a large pan and set over a high heat. Just before it reaches boiling point, immediately take off the heat. Drain the gelatine sheets and gently squeeze out any excess water. Add to the hot cream mixture, stirring until dissolved. Set aside to cool.

Meanwhile, halve 6 passion fruit and use a teaspoon to scoop the pulp, seeds and juice into a sieve set over a jug. Use the back of a spoon to press as much juice out of the pulp as possible. Discard the seeds. Strain the cream mixture into the same jug and combine with the juice. Divide between 6 serving glasses, set aside until completely cool, then cover and chill for at least 3 hours or overnight, until set.

When ready to serve, halve the remaining 2 passion fruit, scoop out the seeds and spoon a little on top of each set cream.