Passion fruit fizz

Method

1. Halve the passion fruit, scoop out the pulp and push through a sieve. Discard the pips. You should end up with 175ml juice. Pour the juice into a pan, add the sugar and heat gently until the sugar has dissolved, then bring to the boil and simmer for a couple of minutes until the liquid is reduced to a syrup.
2. Add the lemon juice and cool completely, then strain. Divide the syrup equally among 8 champagne glasses and add a splash of vodka to each glass. Top up with chilled cava or sparkling wine and serve with cheese swirls with quails egg and cress.