Ingredients:
For the pots:
125g caster sugar
568ml pot double cream
284ml pot double cream
8 ripe passion fruit (wrinkly ones)
2 tbsp lime juice

For the stars:
225g caster sugar, plus a tbsp extra for decorating the stars
100g butter, softened
140g plain flour, plus extra for dusting
85g ground rice
85g desiccated coconut
2 egg yolks
1⁄4 tsp vanilla extract

Method:
1. Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 minutes, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.

2. Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice- the mixture should visibly thicken. Leave to cool for 10 minutes, then pour into 10 small pots/cups or glasses. Arrange them on a tray and, when cool, cover the whole tray with cling film- be careful not to let it touch the surface of the cream. Chill for 3 hours to set, or up to a day ahead.

3. Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, sugar, flour, ground rice, 50g of the coconut, the egg yolks and vanilla until the dough comes together. Roll out on a lightly floured surface and, using star-shaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with remaining coconut and sugar, then bake for 8-10 minutes. Leave to cool.

4. To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.

Tip: Try one or two first to see if they are up to scratch before giving to any guests!