Dessert British
Passion fruit and lime posset
Vegetarian
Editorially prepared
A small serving of thick cream with the distinct tartness of passion fruit and lime. Made in glasses the day before, with a little fresh pulp on top and a small piece of shortbread added when serving.
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Ingredients
4 servings · metric units
Allow one 50 ml glass per serving. Scale the measured juices and topping pulp proportionally too. A larger batch of cream will take longer to reach a simmer, but still count the one-minute gentle simmer only once bubbles appear across the surface.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of ripe passion fruitsunsweetened 100% passion fruit purée
If fresh fruit is unavailable, use smooth purée in place of the measured passion fruit juice. Reserve a separate amount of purée equal to the topping pulp. Thaw a frozen product in the fridge beforehand; this time is not included in the schedule. The topping will be smooth, without black seeds. Do not use syrup or a sweetened drink.
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Optional ingredients and substitutions
You’ll need
4 clear 50 ml stemmed glasses · small heavy-based saucepan · hob · fine sieve · small pouring jug · measure marked in 5 ml increments or measuring spoons · kitchen scales · fine grater, knife and spoon · silicone spatula · small lidded container for the pulp and a separate one for the zest · tray that holds the glasses · cling film · fridge
Method
0/8 stepsPrepare the juices and topping
Wash and dry the fruit. Finely grate the green zest from the prepared portion of lime; cover half and refrigerate for the topping. Squeeze the juice. Halve the passion fruits and scoop out the pulp. Reserve 2 tsp pulp with whole seeds in a covered container in the fridge. Press the rest through a fine sieve with a spoon without crushing the seeds. Measure 20 ml passion fruit juice and 5 ml lime juice and combine in the jug. Save any surplus juice for another use. Prepare the remaining ingredients and arrange the glasses on a tray.
Prepare the juices and topping Heat the cream and sugar
Pour 125 ml of whipping cream into the saucepan and add 35 g of caster sugar. Heat over a medium-low heat, stirring, until the sugar has completely dissolved and gentle bubbles appear across the surface; allow about 4 minutes. From this point, simmer for 1 minute, stirring continuously and reducing the heat if the cream starts to rise. Remove from the heat. The mixture should be uniform, with no detectable sugar crystals.
01:00Heat the cream and sugar Combine and portion the cream
Off the heat, pour the prepared juice mixture into the hot cream and stir thoroughly. The cream should thicken slightly but still flow freely from the spatula; it will only fully set in the fridge. Pour through a clean sieve into the jug and stir in the half of the lime zest intended for the cream. Divide evenly between the glasses, leaving room for the pulp. Do not whisk air into the mixture.
Combine and portion the cream Cool and cover
Allow about 20 minutes from pouring, until the cream stops steaming and the glasses no longer feel warm. Cover each glass with cling film without touching the surface, then place the tray in the fridge. If the cream is still slightly warm at this point, refrigerate the small portions rather than extending the cooling time on the worktop. Do not leave the dessert out of the fridge for more than 2 hours.
20:00Cool and cover Chill until set
Chill for at least 3 hours from placing the glasses in the fridge. Before decorating, gently tilt one glass: the cream should stay in place with only a slight wobble, rather than flow. If it is still runny, chill for another 1–2 hours and check again. Add the pulp only once the surface has set.
3:00:00Chill until set Add the pulp and zest
Divide the reserved passion fruit pulp between the glasses, gently spooning it onto the centre of each surface. Sprinkle with the remaining reserved lime zest. Cover the glasses again without touching the topping and return them to the fridge straight away.
Add the pulp and zest Refrigerate overnight
Leave the decorated glasses in the fridge overnight, allowing 8 hours from returning them to the fridge. The next day, the cream should be thick and hold its shape on a spoon, with the pulp remaining on the surface. Keep refrigerated until serving.
Refrigerate overnight Add the biscuit and serve
Remove the cling film just before serving. Divide the shortbread into four small pieces and rest one at the edge of each glass, pressing its lower edge lightly into the cream. Serve straight away, before the biscuit softens.
Add the biscuit and serve
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Tips
- Do not replace the cream with milk or coffee cream. This posset needs cream with the stated fat content.
- Grate only the green part of the lime peel. The white pith underneath is bitter.
- Do not add extra juice for a stronger flavour. Measuring it preserves the cream's proportions; the zest adds more lime aroma.
- If the cream still flows noticeably when you tilt a glass after the initial 3-hour chill, refrigerate for another 1–2 hours before decorating. This will extend the preparation time.
- You can extend the overnight chill, but serve the dessert within 24 hours of making the cream.
Storage
Keep the glasses covered in the fridge at 4°C or below and serve within 24 hours of making the cream. Keep the reserved pulp and lime zest separately covered in the fridge until decorating. Store the biscuits in a dry, airtight container and add only when serving. Do not freeze the finished dessert.
Timing
Hands-on: 28 min · Cooking: 5 min · Resting: 11 hr 20 min
The total allows for tasks done in parallel. The individual times can overlap.
