• 142 ml double cream
  • 60g icing sugar, sifted
  • 2 tbsp freshly squeezed orange juice
  • 4 ripe passion fruit
  • 1 tbsp Cointreau or orange liqueur
  • Orange zest (to decorate)


  • STEP 1
    Place the cream in a bowl and whisk until it slightly thickens and forms soft peaks which slightly hold their shape. Gently whisk in the icing sugar and orange juice.
  • STEP 2
    Cut the passion fruit in half and scoop out the pulp and seeds. Loosely fold half into the cream mixture and then cover the bowl with a clean tea towel and put into the fridge.
  • STEP 3
    Mix the remaining passion fruit with Cointreau and divide between two glasses. Place the glasses into the fridge too and chill for at least 10 minutes.
  • STEP 4
    When ready to serve, spoon the cream onto the glasses and decorate with orange zest.

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