Silky, tart, and surprisingly easy to make, passionfruit posset is an elegant dessert that requires only a handful of ingredients. Traditionally made with cream, sugar, and citrus juice, a posset sets through the natural acidity of the fruit rather than gelatin.
Passionfruit is especially well suited to the technique because its bright acidity balances the richness of the cream beautifully. Serve the posset in small glasses or ramekins with a spoonful of fresh passionfruit pulp on top.
INGREDIENTS:
2 cups heavy cream
2/3 cup granulated sugar
1/3 cup strained passionfruit pulp
1 tablespoon fresh lemon juice
Fresh passionfruit pulp, for serving
METHOD:
Combine the heavy cream and sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
Once boiling, reduce the heat slightly and simmer gently for 3 minutes, stirring occasionally.
Remove from the heat and stir in the strained passionfruit pulp and lemon juice.
Let the mixture stand for about 5 minutes, then divide among small glasses, ramekins, or dessert cups.
Refrigerate for at least 4 hours, or until completely chilled and set.
Just before serving, spoon a little fresh passionfruit pulp over the top.
Serve well chilled.
