Passionfruit Posset
Possets are traditionally a rich and creamy British dessert, typically made with lemon. Here we introduce a delicious tropical twist by using a passionfruit pulp base. Our family loves more tart flavors, so this posset recipe leans less sweet than most - it really brings out the natural passionfruit. SO delicious.
Ingredients
- 8 oz heavy cream (36% butterfat)
- 6 tbsp granulated sugar
- 5 tbsp passionfruit pulp (I leave in the seeds, feel free to strain if you prefer)
Instructions
- Bring your cream and sugar to a boil over medium heat in a small saucepan, stirring until your sugar dissolves. Boil for 3 minutes, stirring constantly, and adjusting your heat as needed to prevent the mixture boiling over. Remove from heat.
- Stir in your passionfruit pulp, and let sit for 10 minutes to cool.
- Divide among your dessert wine cups, ramekins, or other containers. Cover with saran wrap, and set in your fridge. Let set for at least one hour, or up to several days. Garnish with fresh whip, berries, mint, or anything else you like - enjoy!