Passion fruit fool

Passion fruit fool
serves 2

142ml double cream
50g icing sugar
2 tbsp orange juice
4 ripe passion fruit
1 tbsp Cointreau
zest of 1 orange

Whip the cream until forms soft peaks, then gently whisk in the icing suagr and orange juice.

Cut the passion fruit in half and scoop out the pulp and seeds. Loosely fold half of them into the cream. Cover.

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 chill for at least 10 minutes.

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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