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Passion fruit posset with pistachio-custard biscuits & fresh pineapple

Three servings of passion fruit posset with pistachio-custard biscuits & fresh pineapple

Passion fruit posset with pistachio-custard biscuits & fresh pineapple

Name: Passion fruit posset with pistachio-custard biscuits & fresh pineapple
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6 (makes 12 biscuits)
Ingredients: 6 large passion fruits halved and pulp scooped out; 2 large limes juiced (you’ll need 70ml juice); 600ml double cream; 120g golden caster sugar; 450g ripe pineapple cored and finely sliced (prepared weight); 60g unsalted butter softened; 25g icing sugar sifted; 30g custard powder; 50g plain flour; ½ tsp vanilla bean paste or extract (optional); 50g unsalted shelled pistachios finely chopped

Alice Hart

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Serves 6 (makes 12 biscuits)

Easy

Prep: 30 mins

Cook: 15 mins

plus at least 4 hrs chilling

A star rating of 5 out of 5.11 ratingsRate

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Make a posset with passion fruit that's creamy, tart and perfumed. Serve with pistachio and custard biscuits and fresh pineapple for a divine summer dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 large passion fruits

halved and pulp scooped out
2 large limes

juiced (you’ll need 70ml juice)
600ml double cream
120g golden caster sugar
450g ripe pineapple

cored and finely sliced (prepared weight)

For the biscuits

60g unsalted butter

softened
25g icing sugar

sifted
30g custard powder
50g plain flour
½ tsp vanilla bean paste

or extract (optional)
50g unsalted shelled pistachios

finely chopped

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Nutrition: Per serving

kcal815
fat66g
saturates39g
carbs48g
sugars36g
fibre4g
protein5g
salt0.2g

Method

step 1

Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses – do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
step 2

To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
step 3

Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.

Recipe from Good Food magazine, June 2021

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A star rating of 5 out of 5.11 ratings

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