Ingredients
| LEMON POSSET | |
| 400g cream | |
| 135g sugar | |
| zest of 1 lemon | |
| 50ml lemon juice | |
| PASSIONFRUIT CURD | |
| 1 whole egg plus 1 egg yolk | |
| 100g caster sugar | |
| 100g passionfruit pulp (approximately 5 passionfruit; you can use frozen pulp but not sweetened pulp) | |
| 50g butter | |
| 2 teaspoons lime juice | |
| PASSIONFRUIT CREAM | |
| 250ml cream | |
| ½ teaspoon vanilla bean paste | |
| ½ tablespoon caster sugar | |
| passionfruit curd (see recipe) | |
| MACERATED BERRIES | |
| 50g strawberries, stems removed, cut into quarters | |
| 50g blackberries | |
| 50g raspberries | |
| 50g blueberries | |
| 1 tablespoon caster sugar | |
| juice of 1 lemon | |
| ALMOND CRUMB | |
| 100g almond meal | |
| 100g flour | |
| 100g sugar | |
| 100g diced butter at room temperature | |
| 1 teaspoon vanilla bean paste | |
| TO ASSEMBLE | |
| pulp from 2 passionfruit |
Posset is one of the simplest desserts to make and it is a textural delight. Timing is important though, as if you don’t cook the cream for long enough it will not set. Be careful not to knock them when serving as this can also cause them to collapse. You can use whatever berries are available, just adjust the recipe accordingly to make up the same total weight.
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Instructions
| 1. | LEMON POSSET |
| 2. | Put the cream, sugar and lemon zest into a clean, high-sided saucepan and bring to the boil. |
| 3. | Continue to simmer for 3 minutes then remove from the heat and pass through a fine sieve. |
| 4. | Allow the cream to cool a little then stir in the lemon juice, mixing well. |
| 5. | Pour into 4 glasses or into small bowls and refrigerate for at least 2 hours until set. |
| 6. | PASSIONFRUIT CURD |
| 7. | Put the whole egg and the egg yolk into a heatproof bowl and whisk to combine. |
| 8. | Combine the sugar, passionfruit pulp and butter in a saucepan over a low heat, stirring occasionally, until the butter melts and the sugar dissolves. |
| 9. | Add a third of the passionfruit mixture to the eggs, whisking continuously, then return this to the pan and stir continuously on a low heat until thickened, about 15 minutes. Do not boil. |
| 10. | Add the lime juice. |
| 11. | Remove from the heat, pass through a coarse sieve into a clean bowl. |
| 12. | Cover with plastic wrap, cool to room temperature then refrigerate until cold. |
| 13. | PASSIONFRUIT CREAM |
| 14. | Put the cream, vanilla and sugar into a bowl and whisk to stiff peaks. |
| 15. | Gently fold passionfruit curd into the cream. |
| 16. | MACERATED BERRIES |
| 17. | Place the berries in a bowl and cover with the sugar and lemon juice, gently mix and leave to sit at room temperature for an hour. |
| 18. | The longer you leave them to macerate the more liquid will be drawn out so it does become a bit of personal preference. |
| 19. | ALMOND CRUMB |
| 20. | Heat the oven to 160°C. Mix all ingredients together roughly by hand and then put onto a tray lined with baking paper. |
| 21. | Bake until golden, approximately 20-25 minutes. Cool. |
| 22. | TO ASSEMBLE |
| 23. | Spoon a generous amount of passionfruit cream over the possets, followed by the berries (including the juice), the passionfruit pulp and finally the almond crumb. |
Recipes & food styling Regnar Christensen Photography Florence Charvin