Passionfruit Posset Recipe
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Time to read 1 min
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Time to read 1 min
15 minutes
1 hour
5 Portions
Approx. 1hr 15 minutes
These passionfruit possets are a celebration of summer - and as hosting season is in full swing, our passionfruit posset is guaranteed to impress your guests. This creamy, luxurious dessert is bursting with summery flavours, and topping it with fresh raspberries and extra passionfruit seeds means you’re sneaking in two of your five-a-day - 100% guilt-free!
Simply whip up this delightful posset and pop it in the fridge to set while you relax, eat, or enjoy a drink in the sunshine.
Ingredients
1. Whisk by hand until soft peaks
2. Put the mixture inside the half passionfruit shells - set in fridge for 1 hour
3. Top with raspberries and some passionfruit seeds… and serve.
Baker's Notes & Top Tips!
1. Use ripe passionfruits - ripe ones are wrinkly and heavy for their size, with more pulp and a better sweetness/tartness balance.
2. Don't over-whip the cream - you're aiming for soft peaks, not stiffness. If over-whipped, the texture can go grainy or split when setting.
3. Chill the shells before filling - optional, but a quick 10 minute chill can help the mixture start setting faster and keeps presentation tidy.
No - the seeds add some crunch and look beautiful. However if you do prefer a smooth texture, you can strain them out before mixing.
Not necessarily - you can use an electric whisk if preferred, but keep a close eye on it to avoid over-whipping. You're looking for soft, pillowy peaks, not firm or stiff ones.
Fresh is best - it adds brightness, and adds just enough acidity to help balance the sweetness and support the texture.
By Annabel Lui
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections.
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