Passionfruit posset

Yield: 2 servings

Measure Ingredient
300 millilitres Double cream
75 grams Caster sugar
1 \N Lemon
2 \N Passionfruit
\N \N 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.

Trifle Variation:

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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