Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.