Halve the passion fruit and scoop out the pulp into a heatproof bowl. Add the lime juice, sugar and butter.
Next, place the bowl over a pan of simmering water, making sure that the water does not touch the bottom of the bowl. Cook until the butter melts.
Add the eggs and cook the mixture, (making sure that the mixture does not boil) stirring regularly until it thickens to roughly the consistency of lemon curd. This should take approximately 10-15 minutes.
Cool, cover and chill this mixture.
Next, whip the cream until softly stiff and fold into the passion fruit curd. Spoon the fool into tall glass dishes, top each one with a rosette of whipped cream and sprinkle with flaked toasted coconut.
Serve with a coconut tuile biscuit for dipping (see following recipe)
Coconut tuile biscuit
Pre-heat the oven to 170°C (turn the fan function off if possible, as it will stop the biscuits spreading out evenly). Line baking trays with non-stick parchment.
Mix the coconut, flour, sugar and salt. Melt the butter and while still hot, pour it over the dry ingredients. Stir until evenly mixed. Make a well in the centre and add the beaten egg and vanilla essence. Mix thoroughly.
Drop dessert spoonfuls of the mixture onto the baking sheet, laying the mixture in a thin finger shape. Leave at least five centimetres between each one, otherwise they will spread into one another.
The mixture can be held at this point, so that the biscuits can be made in batches if you do not have a lot of oven space.
Bake for 10-12 minutes until the edges are golden and the middle of each biscuit is set. Remove and leave to cool slightly until they can be removed from the parchment with a palette knife.
Now mould each biscuit into a tube shape around the handle of a wooden spoon. Note that if they are left to cool for too long, they become very brittle and will crumble when you try to mould them - practise makes perfect!
About the chef
Weavers, a wine bar and eating house in a centuries-old weavers’ guild chapel in Diss is what brought William Bavin back to his home town.
He first worked at the old King’s Head before going on to study catering at Norwich City College and aims for an eclectic mix of interesting and the straightforward food.
