Photograph: Martin Poole
- 9 passionfruit
- juice of 2 lemons
- 800 ml double cream
- 150 g caster sugar
- 200 g good-quality lemon curd
- 1 tbsp icing sugar
- 8 physalis, to finish
- edible silver or gold glitter
Halve six of the passionfruit and scoop out the pulp into a sieve set over a bowl. Using the back of a spoon, sieve the pulp into the bowl – discard the seeds – and add the lemon juice.
Gently heat the cream and sugar in a pan. Once the sugar has dissolved, bring to simmering point and boil for 3 minutes, then remove from the heat.
Stir the lemon and passionfruit juice into the cream mixture and leave to cool for 15 minutes. Meanwhile, divide the lemon curd between eight small glasses and pour the cream mixture on top. When cold, cover and chill.
Remove the pulp from the remaining passionfruit and mix in a small bowl with the icing sugar, then set aside.
To serve, top each glass with a spoonful of sweetened passionfruit pulp and a physalis – brush the leaves with edible glitter. Serve with shortbread or ricciarelli biscuits.
Get ahead: make up to two days ahead; keep chilled.