I discovered possets only recently, when I made a Lemon and Lavender version for my daughter’s 8th birthday party. I had never even heard of possets before, but when I read the recipe, I knew I would love them. It’s an English dessert that is perfect for tea time. Possets are quite similar to panna cotta, but they do not contain gelatin, which makes it a great option for all my vegetarian friends. The final result is something in between a mousse and a panna cotta: creamy and silky. After trying the lemon version, I started experimenting a bit with flavours and these Passion fruit Possets were amazing! I especially love that it only takes 5 minutes to make them. Try them and let me know!
Passion fruit Possets
Passion fruit Possets - a quick and delicious British creamy dessert with a touch of exotic.
- 600 ml – 2 ½ cups double cream
- 8 tbsp granulated sugar
- 110 ml – ½ cup cup passion fruit pulp
- 30 ml – 2 tbsp lemon juice
Put the double cream and sugar in a saucepan over a medium heat. Bring to the boil, then simmer for 2 or 3 minutes, stirring constantly.
Remove the pan from the heat and stir in the passion fruit pulp and lemon juice.
Chill in the fridge for at least 2 hours or until set.
Double cream is thick cream that contains about 45-48% of fat. Even though it is thick, it does not contain thickening agents or gelatin.