Passion Fruit Posset (Simple 4 Ingredient Recipe)

My brightly citrusy, delightfully creamy Passion Fruit Posset recipe is the easiest way to add a little sunshine to your menu. This fresh passion fruit puree custard is simply made in less than 20 minutes of active time with only 4 ingredients—and no eggs!

In pastry school, I learned how to make every kind of custard imaginable—from crème brûlée and crème pâtissière to bavarian cream and clafoutis, flan and zabaglione to pots de crème, chocolate mousse, and panna cotta. But of all the many varieties of the creamy, spoonable wonder we call custard, none are quite so effortless as a British posset.

What is a posset, you ask? Only the simplest, speediest custard of them all! The method is almost magical: combine sweetened, reduced cream with acidic juice, and let the mixture set into a rich, silky cream as it chills. The result is a luxurious, pudding-like dessert that feels both decadent and refreshing—a spoonful of sunshine no matter the season.

Traditionally made with lemon or lime or oranges, posset is wonderfully adaptable to all kinds of fruit. Here, I’ve swapped citrus for tart, tropical passion fruit, creating a dessert that’s vibrant, tangy, and utterly addictive. Think of it as a sun-kissed cousin to the classic British custard—equal parts elegant and playful.

⭐ Why You’ll Love This Passion Fruit Cream Dessert Recipe 

• Tropical Elegance, Made Simple: Passion fruit’s golden pulp brings a delicious tropical edge to this classic custard, turning a three-ingredient recipe into a dinner-party showstopper!
• Year-Round Sunshine: While passion fruit peaks in warmer months, frozen purée makes it easy to enjoy this dessert anytime. Whether you’re serving it after a cozy winter meal or as a light summer finale, passion fruit posset delivers pure sunshine in a spoon every time!

🍴Ingredients 

• Heavy Cream - Also known as “double cream” across the pond, this is the richest variety you can get with a minimum of 36% milk fat. While you could technically use slightly lighter whipping cream (which ranges from 30-36% milk fat), the additional fat in heavy cream contributes to a thicker consistency and richer mouthfeel.
• Granulated Sugar - White sugar acts as a neutral sweetener, letting the natural glory of sweet cream and passion fruit to shine more brightly.
• Passion Fruit Puree - You’ll need fresh passion fruits here! If you want a tutorial that goes through the process of making Passion Fruit Puree here you go!
• Lemon Zest - To add to the citrus base of the posset and infuse the cream for maximum flavor and depth!

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

• Dairy-Free - While I haven’t attempted making it myself, I have a feeling that either full-fat canned coconut milk or vegan whipping cream would work. Note that you *may* need to add a thickener like xanthan gum, guar gum, or agar agar to achieve the perfect wobbly consistency.
• Other Flavors - Lime or lemon posset are the most common flavors, though you could also make a grapefruit, pomelo, orange, blood orange, yuzu, or tangerine posset.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How to Make Passion Fruit Posset: Step-by-Step Instructions

This fresh passion fruit dessert recipe comes together in a flash! Here’s how:

Step 1: Mix & Simmer. In a medium saucepan, combine the cream, sugar, and lemon zest. Bring this fragrant mixture to a boil over medium heat. Then, reduce to a simmer and stir frequently to help dissolve the sugar—it’s essential! 

Step 2: Reduce. Simmer for about 8-12 minutes. It’s key to stay close by and keep an eye on things, as this mixture has a habit of boiling over when left unattended. Once you’re around the 8-minute mark, start checking if the mixture has reduced to 2 cups by pouring it into the measuring cup.

Step 3: Add Juice. Once you’ve hit the 2-cup mark, pour the mixture into the glass measuring cup and stir in the passion fruit puree.  

Step 4: Strain & Divvy. Now, for that silky smooth finish, strain the cream through a fine-mesh strainer into a clean bowl. Carefully divide the passion fruit cream mixture into the 6 ramekins or dessert cups. 

Step 5: Chill. Pop them in the fridge, uncovered, and let them chill for at least 3 hours (you want that perfect set). After that, cover with plastic wrap and store in the fridge for up to 2 days.

Step 6: Garnish. When you’re ready to serve, top the possets with fresh passion fruit, and enjoy every creamy, creamy spoonful!

👩🏻‍🍳 Expert Tips

• Equipment Smarts. To get started, have a 2-cup glass measuring cup handy—trust me, it’ll be your best friend for getting the posset consistency just right! We’re aiming to reduce the cream and passion fruit mixture to exactly 2 cups. A little trick: pour the mixture into your measuring cup once or twice as it simmers so you can keep a close eye on the amount. Also, have 6 small ramekins or dessert cups ready for when it’s time to pour the custard.
• Organization. I like to use a quarter sheet pan to hold all of my posset dessert cups—it makes it much easier to get them in and out of the fridge and to cover with just one piece of plastic wrap. 
• Pretty Garnishes. I personally used pure glorious passion fruit as the garnish - why mess with perfection?

💭 Recipe FAQs

More Passion Fruit Dessert Recipes You’ll Love

If you try the recipe for this Passion Fruit Posset, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧