Passionfruit Posset

A posset makes a wonderfully rich yet delicate dessert. The method is magical. Cream and sugar are first boiled to form a light syrup, then lemon juice is added, which allows the posset to set to a delicate custard - but without using any eggs.  With new season passionfruit in abundance, spoon freshly scooped and sweetened pulp on top of the posset just before serving.

(Serves 6)

Ingredients

• 450 ml cream
• 120g (half cup) caster sugar
• 75 ml lemon juice, preferably sour Lisbon lemon

To Serve

• 6 passionfruit
• 2 tablespoons sugar

Method

Take 6 small ramekins or coffee cups.

Put the cream and sugar into a heavy saucepan, stir, bring to the boil and simmer for 3-4 minutes.

Remove from the heat and whisk in the lemon juice.

Pour into the dishes.

Put on a tray, cover with plastic wrap and chill for 4 hours, or overnight. 

When ready to serve, scoop the passionfruit into a small bowl and sweeten with the sugar.

Spoon the passionfruit on top of the posset.