This passion fruit posset is our second dessert in our 5 summer desserts with 5 ingredients or less series. This dessert calls only for four ingredients, so it’s super easy to make. Plus, who wouldn’t want to make this dessert that is so pretty during this season?

A posset is a kind of creamy, smooth mousse or pudding. A posset was originally a British milk-based drink that was served warm during medieval times, or so the story goes. It has now evolved into a more refined dessert, of sorts.

Now a posset became a kind of pudding, which is usually made flavored with all kinds of fruit. The most famous flavor of all has to be lemon. Here is our lemon posset, which is delicious.

Now, we bring you an idea that you will love, and that is this passion fruit posset. The best part, for us, is to put the posset in the peels of the fruit itself. Besides, there is nothing more beautiful than the natural colors passion fruit has. Just take a look at the pictures, it is just beautiful!

The posset is cooked in the pan, no need to use the oven. At the end, pour the mixture into the fruit peels, leave in the refrigerator to firm up, and then decorate it all with some of the fruit seeds with some of the pulp still on.

It is a fresh dessert, acidic and a little sweet in flavor, and it is decadent. It is very smooth and creamy, you will love it. The flavor of the fruit is delicious, and mixed with the cream used and a little lemon juice, the result is simply amazing.

If you like this recipe, then you have to check out all the recipes in our series of 5 summer desserts of 5 ingredients or less.

Passion fruit posset

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 28 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: English

Ingredients Method

Ingredients

  

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• 8 pieces passion fruit
• 2 C (16.2 fl oz) (480 ml) whipping cream
• 1/2 C (3.8 oz) (100 gr) white sugar
• 2 tbsp (1 fl oz) (30 ml) natural lemon or lime juice

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Method

 

1. Cut the passion fruit in half and, using a spoon, remove the pulp and seeds, reserving the seeds of one of them for decoration. The passion fruit peels will be used as the molds to be filled with the posset.
2. Add the pulp and seeds to a blender or food processor and puree for 5-10 seconds to loosen the pulp and separate the seeds from ir and from the juice. Place a strainer over a medium bowl and pour the crushed passion fruit mixture through it to get the juice (you should get about 1/3 cup -80 ml- of juice). If necessary, press the mixture with a spoon to make the juice come out more easily. Discard the seeds that remain in strainer.
3. Separately, in a medium saucepan add the whipping cream and sugar. Bring to medium heat and cook for about 3-5 minutes, stirring constantly with a rubber spatula, until the sugar dissolves and the mixture begins to boil.
4. Reduce the heat to medium-low and cook for 3-5 minutes more, stirring constantly, until the mixture begins to thicken slightly. Remove the pan from the heat, add the passion fruit juice along with the lime juice and stir well to integrate.
5. Let the mixture cool down for 10 minutes and then place the passion fruit peel halves to be used as molds on a plate or tray to give them stability. Pour the mixture into these passion fruit peelss filling them almost completely. If there is any leftover mixture, it can also be placed in small cups or ramekins.
6. Refrigerate the passion fruit possets uncovered until set, at least 4 hours or overnight. Garnish with the reserved passion fruit seeds with the pulp still on and serve with whipped cream and mint leaves if desired.

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