Made with only four main ingredients, there is no simpler or more delicious dessert than a passion fruit posset. It’s tart, sweet and creamy!
Last year around this time, just before my birthday in fact, a package arrived on my porch. When I opened it, I found 10 gorgeous passion fruit. No idea where they came from.
I posted to social media in the hopes that someone would enlighten me and it turns out they were a birthday gift from my elder daughter, who knows I LOVE PASSION FRUIT.
I’m not much of a cake lover so for my birthday, I made passion fruit posset just like this, except in one big bowl. I served it with a spoon into smaller bowls once it had set. We all enjoyed it thoroughly and so not too many days later, I made it again and poured it into pretty glasses to chill and serve.
Since I have some passion fruit pulp in the freezer, I’ve decided to continue birthday tradition and make this again. This year it’s just two of us at home so I’ll probably halve the recipe.
Passion Fruit Posset
If you can’t find fresh passion fruit, check the freezer section in your nearby grocery stores, especially if you have ones that cater to Asian or Latin clientele. They often sell frozen pulp. Whenever I see the fresh ones at a reasonable price, I freeze my own as well.
Ingredients – to serve four
5 large passion fruit, halved and pulp scooped out
1/4 cup or 60ml fresh lemon juice
2 1/2 cups or 590ml double cream
1/2 cup or 113g caster sugar
pinch fine sea salt
Method
Strain the seeds out of the passion fruit, extracting as much juice as possible. I find it helpful to vigorously whisk the whole mess which loosens the seeds from the pulp. I got about 1/3 cup or 80ml of juice.
Pour the juice into a measuring vessel then add some seeds back till you reach the 1/2 cup or 120ml mark. Reserve the rest of the seeds for topping.
Add the lemon juice to the passion fruit juice, stir, then set aside.
Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar.
Turn the heat up to medium and bring to the boil. Simmer for 2 mins (set a timer) then remove from the heat and immediately stir in the passion fruit and lemon juice mixture.
Divide evenly between four (8 oz or 240ml) cups or glasses - do this quickly, as the mixture will start to thicken. Since I was using glasses, I put a small teaspoon in each to make sure the heat didn’t break the glass.
I removed the teaspoons before chilling.
Leave to cool for 10 mins, then chill for at least 4 hours or overnight. The posset can be made up to three days ahead and chilled.
Once set, add the reserved passion fruit pulp to the top.
And serve.
Enjoy!
It’s Sunday FunDay and today we are sharing recipes that we make in our families for special occasions like birthdays. Check out all the links below!
- Eggless Mango Semolina Cake from Sneha's Recipe
- {Harry Potter} Platform 9 3/4 Cake (Chocolate Cake with Coconut Cream Cheese Frosting) from Amy's Cooking Adventures
- Hawaiian Beef Sticks from Palatable Pastime
- Holy Cow Chocolate Pie from A Day in the Life on the Farm
- The Mann Men's Birthday Treats: Bûche De Noël, Baked Alaska, and Tiramisù from Culinary Cam
- Passion Fruit Posset from Food Lust People Love
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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