Key passion fruit pie dessert

Crunchy crumbs
40 g browned butter
20 g Dansukker Organic Light Syrup
100 g Digestive biscuits, 7 crackers 

Passion fruit filling
4 passion fruits
10 g freshly squeezed lime juice (or more for added tang)
200 g sweetened condensed milk
2 egg yolks
5 g Dansukker Vanilla Sugar

To decorate
leftover passion fruit pips
10 g lime juice
15 g Dansukker Light Muscovado Sugar
200 ml whipping cream

Melt butter until browned in a saucepan and add syrup. Process the biscuits in a food processor and add to the butter mixture. Mix together.

Scoop out the passion fruit flesh and strain to remove the pips. Put the pips aside and mix the passion fruit juice with the lime juice, condensed milk, egg yolks and vanilla sugar.

Combine the passion fruit pips, lime juice and muscovado sugar in a bowl. Whip the cream until fluffy in another bowl.

Layer the passion fruit filling with the biscuit crumbs in four glasses. Top with whipped cream and passion fruit pips.