Thursday, September 27, 2012

recipe: passion fruit possets

Passion Fruit and Lemon Posset

a picture of one of our actual passion fruits, courtesy of "Fred" (our Frederick passion fruit vine :)

2 C heavy whipping cream
      (or regular whipping cream)
¾ C + 1 T sugar
¼ t vanilla extract
1/4 C passion fruit liquid *
2 T lemon juice


* If starting from whole passion fruits, scoop out the pulp and press it through a sieve to remove the seeds.  To get 1/4 cup of seedless pulp you will probably need to juice approx 3-5 fruits.  If using concentrate, use 3 T Perfect Purée passion fruit concentrate plus 1 T water

Put cream, sugar, and vanilla extract in medium saucepan and bring to a boil over medium heat, stirring constantly.  Let it boil for 3 minutes, then remove pan from heat and add juice.  Whisk thoroughly.

Strain with a medium-fine sieve and pour into 4-8 custard cups.  Let it cool for about 30 minutes before placing in refrigerator.  It will set to a soft pudding

It can be garnished with lemon peel curls, passion fruit seeds, and/or candied lemon slices

Makes: about 2.5 cups, enough for 4-6 modest servings

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