Frozen yogurt with lemon and passion fruit curd

Method

1. For the frozen yogurt, beat all the ingredients in a medium bowl until smooth. Churn in an ice cream machine if you have one, following the machine instructions, then put in a container. (Alternatively, put into a freezer container, cover and freeze. After 1-2 hours, scoop into a food processor and blend until smooth, then return to the freezer. Repeat.) Freeze until needed.
2. For the biscuits, heat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with baking paper. Put all the ingredients except the almonds in a food processor and whizz. Spread the mixture thickly on the lined baking sheet, sprinkle over the almonds and bake for 20-25 minutes until cooked and golden. Leave to cool, then break into small pieces.
3. For the curd, mix the lemon juice, zest, sugar and butter in a large heavy-based saucepan. Bring to a simmer over a low heat and allow the ingredients to melt. Remove from the heat and beat in the eggs, yolk and the passion fruit flesh and seeds with a balloon whisk until smooth.
4. Return the curd to the heat and whisk constantly until the curd thickens and begins to bubble (see tips). Pour into a bowl or jar and allow it to cool. It will thicken more as it cools.
5. To serve, spoon the frozen yogurt into bowls, top with shards of biscuit and a dollop of the curd, then top with a fresh raspberry or two.