This little fruit is a brilliant ingredient when entertaining – it’s got that exotic look and flavour that makes it a bit special. It’s delicious added to so many desserts but is the star of these Passion Fruit Possets. And, like us #womenover50 it’s better when wrinkly!
Passion Fruit Possets
Ingredients serves 4
8 passion fruit, plus extra to serve
100g caster sugar
300ml pot double cream
How to prepare
Halve the passion fruit and scrape the seeds and flesh into a sieve over a measuring jug. Press with the back of a spoon to extract all the juice to give 50ml. Warm the sugar and cream together in a small saucepan over a low heat, until the sugar dissolves. Bring to the boil for 2-3 minutes, stirring, then remove from the heat and stir in the passion fruit juice. Pour into 4 x 100ml cups or ramekins and refrigerate for at least 3 hours or until set.
Serve the possets with extra passion fruit pulp on top and some Coconut and Lime Shortbread on the side. Alternatively you can accompany these possetts with Sweet Fennel Crackers as shown in the photograph.
Recipe from Waitrose Spring Harvest 2015 booklet