Lemon Posset with Passion Fruit

This is probably the simplest dessert you'll ever make – yet, it can look really elegant, and packs a big citrus punch with a passion fruit kick. It’s divine, and it will become your go-to, quick-but impressive way to end a meal – it certainly is in our house …

Serves 4

  • 1 vanilla pod
  • 600ml cream
  • 90g caster sugar
  • finely grated rind and juice of 1
  • lemon
  • 1 large passion fruit
  • thin shortbread biscuits, to serve

Cut the vanilla pod in half and, using a teaspoon, scrape out the seeds into a heavy-based pan. Pour in the cream, then add the sugar with the lemon juice and rind. Cut the passion fruit in half and scoop in the seeds, reserving some for decorating, then heat gently, stirring until the sugar has melted. Bring to the boil and simmer for 1 minute. Remove the lemon mixture from the heat and pour into stemmed glasses or pots. Chill for at least 2–3 hours, though overnight is best. Decorate with the rest of the passion fruit seeds and serve set on a plate alongside some thin shortbread biscuits.

Lemon Curd Cheesecake

This cheesecake is packed full of tart, zesty flavours thanks to the incredible Sicilian lemon curd I’ve used. It can easily be made for a large gathering; in this case, instead of decorating while it’s still whole, you can also add the berries to the slices after they have been plated for a pop of colour.

Serves 6–8

  • 200g ginger biscuits
  • 100g butter
  • 325g jar Sicilian lemon curd
  • 500g mascarpone cheese
  • 2 x 500g cartons authentic Greek
  • yogurt (10% fat)
  • juice of 2 lemons
  • icing sugar, to dust (optional)

Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line a springform tin, pressing down well with the back of a spoon. Take out 2 tablespoons of the lemon curd and reserve, then put the rest in a bowl. Add the mascarpone, yogurt and lemon juice, then whisk until smooth.

Using a spatula, cover the biscuit base, swirling around the top so it’s not too smooth. Add small bloops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours – overnight is perfect. Remove the cheesecake from the tin and, using a palette knife, put it on a cake stand. Give it a light dusting of icing sugar, if liked, just before bringing it to the table, and cut it into slices in front of your guests.