Passion fruit posset brûlée
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The perfect sweet and sour dessert
Passion fruit posset brûlée – a super simple and delicious 3-ingredient dessert perfect for any dinner party or gathering.
Passion fruits are currently particularly sweet, so I couldn’t resist creating this 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.
Passion fruit posset brûlée
Passion fruit posset brûlée - a super simple and delicious dessert for a dinner party or gathering.
Servings: 8
Ingredients
- 400 ml double cream
- 125 g caster sugar
- 4 large passion fruits cut in half and pulp removed (approx.100ml)
- 1 small lime zest and a generous squeeze of juice
Instructions
- 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.
- Leave to cool slightly and then chill for 2-3 hrs or overnight.
Notes
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 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.)
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