for 2 people

Shortbread biscuits

1 tbsp	butter
4	Fine Food Sablé pur beurre , coarsely chopped

Syrup

2	passion fruit, pulp scooped out
20 g	sugar
½ dl	water

Crème

1 dl	coconut milk
1 dl	full cream
2 tbsp	sugar

Sauce

½ dl	full cream
1 pinch	sea salt
30 g	dark chocolate (70% cocoa), finely chopped

How it's done

Shortbread biscuits

Heat the butter in a small pan. Add the shortbread biscuits and lightly toast. Remove and set aside.

Syrup

Place the pulp, sugar and water in the same pan, bring to the boil. Turn down the heat, simmer uncovered over a medium heat for approx. 10 mins. until reduced to a syrupy consistency, leave to cool.

Crème

Using the whisk on a mixer, beat the coconut milk, cream and sugar in a bowl for approx. 5 mins. until the mixture is creamy.

Sauce

Heat the cream and fleur de sel in a small pan. Remove the pan from the heat, add the chocolate, stir until smooth, allow to cool slightly.

Trifle

Fill the two glasses with alternate layers of coconut cream, sablés, chocolate sauce and passion fruit syrup.

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