Whisk the yolk and sugar until light and
fluffy and doubled in size, about 3 mins.
Beat in the Cointreau, lemon and the
flesh of 2 passion fruits. Softly whip the
cream until it just holds some shape (it
stiffens quickly towards the end so whip
slowly as it gets thicker). Chill 2 dessert
To assemble, gently fold the egg
mix into the double cream, having first
given the eggs another brisk whisk.
Spoon the cream into little glasses
and top them with the seeds from the
remaining passion fruit and a drizzle of