To make the parfait, lightly oil and line a small 450g / 1lb loaf tin with cling film. Soak the gelatine in a bowl of cold water for a few minutes. Gently heat half of the passionfruit juice in a pan, squeeze out the gelatine and add to the hot liquid until dissolved.The rest of the juice. Meanwhile whisk the egg whites until stiff peaks and gradually add the caster sugar a spoon at a time until you have a glossy meringue. Gently whip the cream until it is the same consistency as the meringue. Fold the passion fruit mixture into the cream and then with a metal spoon fold in the meringue. Spoon the parfait into the tin smoothing the top. Put in the freezer until firm.
For the parfait
100ml/3 ½ fl oz passion fruit juice
1 leaf of gelatine
2 egg whites
70g/3 oz caster sugar
70ml/3 fl oz double cream
For the jelly
2 sheets leaf gelatine
250ml bottle mango and passion fruit smoothie (we used innocent)
8 empty passion fruit shells
For the fruit
1 ripe medium mango, finely diced
2 passion fruit
Juice of 1 orange
1 tbsp caster sugar
Edible flowers & mango puree to decorate
To make the jelly, put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat half of the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until dissolved and then add the rest of the smoothie. Cut a small slither off the bottom of each empty half a passion fruit shell so that it stands upright. Be careful not to make a hole. Carefully pour the jelly into the shells. . Chill for at least 1 hr to set.
For the fruit, half the passion fruit and scoop out the pulp. Mix with the diced mango, orange juice and sugar.
To assemble, remove the parfait from the freezer and leave for a few minutes. Pipe a squiggle of mango puree on one corner of the plate Place a piece of parfait, followed by the jelly and then a small pile of fruit sandwiched between 2 biscuits. Decorate with edible flowers.
To get ahead: The frozen parfait will keep for up to a month and the jelly up to 2 days in the fridge.
65g / 2oz soft butter
35g / 1 ½ oz caster sugar
1 medium egg yolk
75g / 2 ½ oz self-raising flour
35g / 1 ½ oz desiccated coconut
Cream the butter and sugar together until pale, then beat in the egg yolk followed by the flour and coconut. Bring to a dough with your hands and then roll into a neat log shape and cut into 20-24 even pieces. Shape each into a ball and then place on a lined baking sheet and flatten slightly with your fingers. Place well apart on the sheet and bake at 180C / fan 160C / Gas 4 for 12-15 minutes, until golden at the edges. Cool on a rack.
To get ahead: The biscuits will keep for 3-5 days in an airtight tin.
To freeze: The uncooked biscuits can be frozen up to 1 month ahead.