Passion Fruit Posset
Ingredients
- 250 g frozen passion fruit (thawed)
- 700 ml heavy cream (33–35% fat)
- 125 g granulated sugar
- 1 tbsp vanilla sugar (or 1 tsp vanilla extract)
Optional Garnish
- Fresh passion fruit pulp
- Blueberries
- Freeze-dried raspberries
- Fresh mint leaves
Instructions
- Thaw the frozen passion fruit and strain it through a fine sieve to remove the seeds. Reserve the juice. (You can save a few seeds for garnish if desired.)
- In a saucepan, combine the heavy cream, granulated sugar, and vanilla sugar. Heat over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes, stirring continuously.
- Remove the saucepan from the heat and stir in the strained passion fruit juice. The acidity of the passion fruit will naturally thicken the cream.
- Let the mixture cool for about 5 minutes, then divide it among serving glasses or dessert bowls.
- Refrigerate for at least 4–6 hours, preferably overnight, until completely set.
- Before serving, decorate with fresh passion fruit pulp, blueberries, freeze-dried raspberries, or any fruit of your choice.
Tips
- Use full-fat heavy cream (33–35%) for the best texture.
- Do not reduce the amount of passion fruit juice, as it helps the dessert set naturally.
- Chill overnight for an extra creamy, silky consistency.
Enjoy this rich, creamy, and refreshing tropical dessert! 💛🍈
