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

Passion fruit posset with pistachio-custard biscuits & fresh pineapple

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 4 hrs chilling
  • Easy
  • Serves 6 (makes 12 biscuits)

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
Nutrition: Per serving


  • 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


  • 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

Goes well with


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A star rating of 5 out of 5.3 ratings

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