Posset is a custard that gets its airy, delicate texture from the curdling that occurs between acidic and dairy ingredients. This surprising technique delivers a balanced, smooth bite among the tangy flavors of passionfruit, lime and lemon, finished with a jammy guava jelly and crispy pistachio cookie crumble.
Passion Fruit Posset
- In heavy-bottom saucepan over medium-high heat, combine heavy cream, sugar and Vanilla. Bring mixture to gentle boil; boil 2 minutes, stirring occasionally.
- Remove from heat. Stir in passion fruit juice and lime juice. Strain through fine-mesh sieve into large measuring cup with spout.
- Portion passion fruit posset mixture into 6 (6-oz) ramekins. Refrigerate, uncovered, 2 to 3 hours to set.
- In a heavy-bottom saucepan over medium heat, combine guava paste and water, whisking vigorously until mixture is smooth, about 4 to 5 minutes. Remove from heat. Stir in lemon juice. Cool 2 minutes.
- Spoon an even, level layer of Jelly over chilled and set passion fruit possets. Refrigerate until chilled and Jelly is set.
- In a bowl, combine cookies, pistachios, and Cardamom. Hold ambient for service.
Coconut Whipped Cream
- In a stand mixer, beat heavy cream, confectioners' sugar, Vanilla Paste, and Coconut Extract on high speed until stiff peaks. Transfer whipped cream to pastry bag fitted with desired tip. Hold refrigerated for service.
- Pipe Coconut Whipped Cream onto each posset as desired, and finish with Cookie Crumble.
Possets can be made 1 day in advance and stored in the refrigerator.
- Recipe type: Desserts
- Cuisine: North American