Passion fruit Posset

I had my first posset experience at my Aunty Sue’s house quite a few years back now with a delicious lemon posset. This traditional little creamy British dessert turns out to have quite the legacy, even forming part of one of Shakespeare’s plots – Lady MacBeth allegedly poisoned some guards with a poisoned posset drink – a hot milky drink curled with wine or ale. But fear not, there’s no poison or alcohol in this innocent little dish, which is the modern version of the posset drink from the Middle Ages.

As it turns out, possets are very easy to make and because you just need to leave it to set in the fridge, it’s a perfect make ahead pudding when you have people over. I’ve made lemon possets a couple of times before, but I saw a recipe for a passion fruit posset and thought I’d give that a go as a bit more of an exotic alternative! These are also gorgeous when served in delicate vintage style tea cups, although I unfortunately don’t have the storage space for these in my tiny shared kitchen where cupboards are already bulging! This recipe makes enough for 4 small ramekins.


– 6 passion fruits

– 300ml double cream

– 100g sugar

How to make it…

1. First, cut your passion fruits in half and scoop out the flesh. Then, pour this over a bowl into a sieve and use a spoon to press out all of the juice.

2. Pour the double cream and the sugar into a sauce pan and stir until the sugar has dissolved. Bring to the boil and leave on a medium heat for 2-3 minutes, continuing to stir all the time.

3. Take the cream off the heat and stir in the passion fruit juice. Pour into 4 ramekins or small tea cups and leave to set in the fridge for at least 5 hours.

Easy right? Yet an impressive little pudding to serve to your guests!

Based on a recipe from Waitrose Kitchen Magazine – Spring Edition



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