• Milk powder 40.0 g
  • Caster sugar 240.0 g
  • Passion fruit (flesh and seeds only)12 in number 180.0 g
  • White chocolate 250.0 g
  • Lime juice 80.0 ml
  • Double Cream 1.2 l
  1. Method:

    • Chill the ramekins.
    • Scoop out the passion fruit, then sieve the seeds removing as much liquid a possible. Discard the seeds.
    • Place the double cream, milk powder and the sugar in a pan and heat gently until the sugar has dissolved.
    • Add the passion fruit juice then bring to the boil and simmer for 3 min.
    • Take the cream off the heat and whisk in the white chocolate until incorporated then add in the lime juice.
    • Pass the mixture to ensure it is smooth the divide the mix between the dishes and chill until set.