Passion Fruit Posset

5 from 1 vote

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!

Prep Time20

Chilling Time3

Total Time3 40

Course: Dessert

Cuisine: French

Servings: Small Servings

Calories: 364kcal

Author: Emily Laurae

Equipment

Saucepan
Spatula
Fine Mesh Sieve
2 Cup Liquid Measuring Cup
Serving Cups

Ingredients

2 cups Heavy Cream
⅔ cup Granulated Sugar
2 tablespoons Lemon Zest from two lemons
6 tablespoons Passion Fruit Puree from about 4 passion fruits
Passion Fruit Pulp for garnish

US Customary - Metric

Instructions

Grab a 2-cup measuring cup and 6 small ramekins or dessert cups in preparation for the recipe and set aside.
In a medium saucepan, combine the cream, sugar, and lemon zest. Bring to a boil over medium heat, then reduce to a simmer. Stir frequently and let it simmer for about 6 minutes until the mixture reduces to exactly 2 cups. As the liquid starts to reduce, you can use the 2 cup measuring cup to check whether you have reduced the mixture enough!
2 cups Heavy Cream , ⅔ cup Granulated Sugar, 2 tablespoons Lemon Zest
Once reduced, pour the mixture into the measuring cup and stir in the passion fruit puree.
6 tablespoons Passion Fruit Puree
Strain the mixture into a bowl for a smooth texture, then divide evenly among the ramekins. Chill in the fridge for at least 3 hours to set or overnight.
Top with some passion fruit pulp and enjoy!
Passion Fruit Pulp

Video

Notes

How should I store passion fruit posset?

Make sure to let your passion fruit posset chill in the fridge, uncovered, for a minimum of 3-4 hours to give it time to set up properly. After that, cover the cups with plastic wrap to protect from fridge odors and the dreaded pudding “skin” and consume within 2 days.

Nutrition