Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil.
Boil fiercely for three minutes, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
Whizz the pulp from seven of the passion fruits in a food processor, then sieve and stir into the cream with the lime juice. Leave to cool for ten minutes, then pour into ten small pots or cups. When cool, cover and chill for three hours to set, or up to a day ahead.
Meanwhile, make the shortbread. Heat oven to 180c/fan 160c/gas 4. In a large bowl mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together.
Roll out on a lightly floured surface and a using star-shaped cutter, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for eight to ten minutes. Cool.
To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot.
|Pot Double Cream||284ml|
|Ripe Passion Fruit (look For Wrinkly Ones)||8|
|Lime Juice||2 tbsp|
|Pot Double Cream||568ml|
|Caster Sugar. Plus A Tbsp Extra For Decorating The Stars||350g/12oz|
FOR THE SHORTBREAD
|Vanilla Extract||½ tsp|
|Plain Flour. Plus Extra For Dusting||140g/5oz|