Passionfruit parfait recipe

Ingredients

• 850 ml double cream
• 125 g caster sugar
• 8 ripe passion fruit
• 2 tbsp lime juice
• Almond biscuits, to serve

Method

1. Combine the double cream and caster sugar in a heavy-based saucepan. Warm gently until the sugar dissolves.
2. Increase the heat and boil for 3 minutes, stirring continuously so the cream does not catch or boil over.
3. Remove from the heat. Stir in the pulp of seven passion fruits and the lime juice, then leave the mixture to cool for 10 minutes.
4. Divide between ten small pots or cups, cool, cover and refrigerate for at least 3 hours or overnight.
5. Top with the remaining passion-fruit pulp and serve with almond biscuits.