|300 millilitres||Double cream|
|75 grams||Caster sugar|
|Chocolate; biscuits, to serve|
1 Place the cream and sugar in a pan and bring to the boil, stirring until the sugar dissolves.
2 Grate the rind from the lemon and stir into the pan with the juice. Stir for a minute or so until the mixture thickens, then remove from the heat.
3 Halve the passionfruit, and scoop the seeds and pulp into posset. Stir well and pour into two stemmed wine glasses. Cool, then chill until set.
1 Make mini trifles using sponge fingers dipped in orange juice as a base.
Pour on straight lemon posset and leave to set.
2 Cover with softly whipped cream and decorate with redcurrants and a dusting of icing sugar.
Converted by MC_Buster.
Per serving: 23 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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