Passion Fruit Meringues

Serves 2

2 shop bought meringues heart shaped
For the filling and garnish
4 passion fruits
1/3 cup double cream
1 ½ teaspoons sugar
1 small pomegranate (optional)

1.   Cut 3 passion fruits in half and scoop out the pulp (including the seeds and juice) into a sieve set over a bowl.

 2.  Force the pulp through the sieve, pressing hard on the seeds, and discard the seeds.

 3.  In a bowl beat the cream until it holds soft peaks and fold in the passion-fruit juice and sugar until just combined.

4.  To make the garnish cut the remaining passion fruit in half and scoop out the seeds, reserving them.

5.   Cut the pomegranate in half then bending back the rinds, dislodge some seeds from the membranes.

 6.  Reserve these and reserve some juice.

 7.  Arrange a shop bought meringue heart on each of 2 plates.

 8.  Top the hearts with whipped cream and garnish with some reserved passion-fruit and pomegranate seeds.

9.  These can be made 2 hours ahead and chilled, loosely covered. Bring them to room temperature before serving.

10. Once ready to eat garnish each plate with some more passion-fruit, some pomegranate seeds and some reserved juice.

 Pink Sparkling Jelly

Serves 2

150ml/quarter of pint hot water
25/10 oz caster sugar
250ml/l Pink sparkling wine/Champagne
3 gelatine leaves
75g/2 and three quarter oz raspberries (or another fruit)

1. Put the water and sugar into a small saucepan over a low-medium flame. Stir to dissolve the crystals, then raise the heat and bring to a boil.  Reduce the heat, simmer for 5 minutes, then remove the pan.

2. Meanwhile, pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about 5 minutes, or until the leaves are soft and squidgy. Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.  Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.

3. Allow to cool thoroughly, then refrigerate the jelly for about 1 hour.  As soon as it starts to thicken, stir in the raspberries.

Divide the jelly among 2 glasses, cover them with cling film, and refrigerate for 4 to 6 hours, or until they have completely set.