This sounds like it may be sweet and sickly, but we find it gorgeously light and subtle. We've found that Dried Passion Fruit powder (see photo) and indeed Dried Rasperry powder from www.fresh-as.com work very well indeed sprinkled across the top; they give it a lovely sharp buzz. Serve in individual glasses

225g white chocolate broken into small pieces

550ml double cream

2 egg yolks

15g icing sugar

4 passion fruits juiced – the juice sieved to remove the seeds

Juice of half to 1 lime

• Whisk the cream until thick

• Place the egg yolks and sugar in a heatproof bowl and place over a gently boiling pan of water. Whilst until light and mousse like. Set aside.

• Melt the chocolate in another large heatproof bowl set over the pan of barely simmering water.

• Add the melted chocolate to the egg mixture and whisk like mad until they form a smooth mix

• Whisk in the double cream

• Fold in passion fruit and lime juice to taste

• Spoon into glasses and chill for at least four hours