Passion fruit posset brûlée
Passion fruit posset brûlée
Home for Christmas #4
I’m so thrilled you all loved the clementine posset cup recipe. So, here is another dessert offering: passion fruit posset brûlée.
Passion fruits are currently particularly sweet, so I couldn’t resist creating this new version of my easy, yet elegant dessert. This version has an even tangier flavor than the clementine posset cups and is the perfect balance of sweet and sour.
We are currently preparing for a big Christmas family reunion and I will serve these passion fruit posset brûlée cups alongside decadent chocolate caramel tortes. I’m sure, knowing my family, everyone will want to taste a little of both, which should result in a well-balanced dessert plate as the flavor profiles are a perfect complement to each other.
Don’t tell anyone, but this might just be better than the original!
Passion fruit posset brûlée
Ingredients
400ml double cream
125g caster sugar
4 large passion fruits, cut in half and pulp removed (approx.100ml)
1 small lime, zest and a generous squeeze of juice
Method
Strain 100ml of the passion fruit pulp into a jug* then add the lime zest together with a squeeze of the juice. Set aside.
*Reserve any remaining pulp for decoration or perhaps a passion fruit martini?
Combine the cream and sugar in a medium saucepan set over low heat. Stir for 2 mins to dissolve the sugar then heat for a further 2 minutes.
Remove the pan from the heat and pour the cream mixture into the jug containing the passion fruit and lime juice mixture. Stir to combine.
Divide the posset mixture evenly between the 8 passion fruit cups* or alternatively into glasses or ramekins, in which case choose the size/number according to your portion preference. In either case, be as efficient as possible as the mixture tends to thicken fairly quickly.
(*If you choose the passion fruit cups option then you might have a little mixture left over which can be poured into a ramekin for you, the host, to enjoy when everyone has gone home.)
Leave to cool slightly and then chill for 2-3 hrs or overnight.
To serve
When nearly ready to serve, sprinkle a little sugar on top of the posset mixture and then brûlée with a kitchen blow torch. Place the posset filled passion fruits back in the refrigerator for a further five minutes before artfully arranging in individual bowls.
If you make these, don’t hesitate to send me photos! See you tomorrow for Recipes & More.
These look lovely!