ASDA part of the Wal-Mart family

• 142ml pot double cream
• 50g icing sugar
• 2tbsp orange juice
• 4 ripe passion fruit
• 1tbsp Cointreau or other orange liqueur
• Orange zest, to decorate

1 Whisk the double cream until it thickens slightly and forms soft peaks that just hold their shape. Gently whisk in the icing sugar and orange juice.

2 Cut the passion fruit in half and scoop out the pulp and seeds. Loosely fold half of them into the cream, then cover the bowl.

3 Mix half the remaining pulp and seeds with the Cointreau and divide between 2 glasses. Put both the cream and the glasses in the fridge and leave to chill for at least 10 minutes.

4 When ready to serve, spoon the cream on to the pulp in the glasses, and drizzle the rest of the fruit pulp on top. Decorate with strips of orange zest.

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