Instructions: 1 Place the cream and sugar in a pan and bring to the boil, stirring until the sugar dissolves.

2 Grate the rind from the lemon and stir into the pan with the juice. Stir for a minute or so until the mixture thickens, then remove from the heat.

3 Halve the passionfruit, and scoop the seeds and pulp into posset. Stir well and pour into two stemmed wine glasses. Cool, then chill until set.

Trifle Variation:
1 Make mini trifles using sponge fingers dipped in orange juice as a base.

Pour on straight lemon posset and leave to set.

2 Cover with softly whipped cream and decorate with redcurrants and a dusting of icing sugar.

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