Dessert

Passionfruit posset

Name: Passionfruit posset dessert
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 sheet titanium-strength gelatine; 2 cups (500ml) pure (thin) cream; 160g caster sugar; Finely grated zest and juice of 1 lemon; 1/2 cup (125ml) fresh passionfruit pulp (from about 8 passionfruit), plus extra passionfruit pulp to serve

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by Dave Verheul

Apr 04, 2018

Posset is a traditional English dessert made with lemons, sugar and cream. In this version, I use passionfruit to set the cream, says Embla chef Dave Verheul.

1/2 sheet titanium-strength gelatine
2 cups (500ml) pure (thin) cream
160g caster sugar
Finely grated zest and juice of 1 lemon
1/2 cup (125ml) fresh passionfruit pulp (from about 8 passionfruit), plus extra passionfruit pulp to serve

Method

1.

Soak gelatine in a bowl of cold water for 5 minutes to soften.
2.

Meanwhile, place cream and sugar in a saucepan over high heat and cook, stirring constantly, until just simmering. Squeeze excess liquid from gelatine, then stir into the cream mixture until melted and combined. Add lemon zest and juice, then the passionfruit pulp.
3.

Divide the cream mixture between four 125ml (1/2-cup) dishes and chill overnight or until softly set.
4.

Top the possets with extra passionfruit pulp to serve.