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.
- 450 ml cream
- 120g (half cup) caster sugar
- 75 ml lemon juice, preferably sour Lisbon lemon
- 6 passionfruit
- 2 tablespoons sugar
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.