Rich and creamy, this passion fruit posset is an indulgent dessert that feels like a restaurant-quality dish. Made with just three ingredients, it comes together with 20 minutes of 'hands on' cook time!
If you're the same as my family, no special occasion is complete without an indulgent dessert at the end of the meal! Whether it's slightly more healthy recipes such as my poached pears in apple juice or my cosy blackberry apple crisp, there's always a little sweetness to be had!
This passion fruit posset is quite deceiving . . . It feels like a restaurant-quality dessert but is actually so quick and easy to make. Three ingredients and about 20 minutes of prep time, then the fridge does the work for you!
⭐ Why this recipe is so good
Rich and creamy. This is comfort food in dessert form! It's indulgent and so moreish.
Fun and fruity. The passion fruit is sweet and delicious, and a bit of an overlooked fruit that is the star of the show here.
Perfect for entertaining. As well as wowing your guests (is that a word?!), you make this ahead of time meaning more time socialising!
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Cream - be sure to use heavy cream, or double cream for my UK readers (not single cream, which will split).
- Passion fruit - make sure they are ripe, so brown in colour and a bit wrinkly.
📖 Swaps and variations
Granulated sugar can be used as a swap for caster sugar.
🔪 Step by step instructions
Just a few very simple steps to make this passion fruit posset:
Scoop out the passion fruit seeds. Slice the passion fruit in half, then use a small spoon to scoop out the seeds (image 1).
Blend the seeds. Add the passion fruit seeds to a blender, and blend for 5-10 seconds. This helps release the juice, which we will use for the possets (image 2).
Strain the passion fruit pulp. Place a fine mesh sieve over a bowl or jug and pour the pulp into the sieve (image 3). Use the back of a spoon to help press the juice through the sieve. Discard the hard seeds left in the sieve.
Boil the cream and sugar. Pour the cream into a saucepan and tip in the sugar. Heat gently, and stir so the sugar dissolves. Bring to a high simmer (not a hard boil), stirring continuously for two minutes (image 4).
Recipe tip: the posset will thicken quickly, so carry out the next two steps equally quickly!
Pour in the passion fruit juice. Take the cream mixture off the heat and pour in the passion fruit juice. Stir to combine (image 5).
Pour into your ramekins. Pour the posset mixture into a jug, then pour into your ramekins or other serving dish (image 6). Leave to cool on the counter, then transfer to the fridge and leave to set for at least two hours.
Garnish with passion fruit seeds and a few mint leaves if you like, then enjoy!
💭 Recipe tips and notes
- Be sure to strain the passion fruit pulp. The seeds are very hard and definitely won't be a nice taste or texture in the possets!
- It's important to use heavy cream / double cream. Using a single cream won't work as it will split.
- Work fast on the last two steps! They are very easy to do, but the posset will thicken quickly, so you just have to be a bit speedy too.
📋 Frequently asked questions
It will be dark purple/ brown in colour with a wrinkly skin if it is ripe. If it's green, it's definitely not ready to be used!
No, the seeds will be far too hard in texture for a posset which is smooth and creamy. Best to strain the pulp and just use the juice.
If citrus works for you, then add a little squeeze along with the passion fruit juice.
🍰 More tasty desserts
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Passion Fruit Posset
- Wooden spoon
- 4 passion fruit
- 1 cup heavy cream *double cream for UK readers
- ½ cup caster sugar
- mint leaves *optional, to garnish
- Scoop the seeds out of the passion fruit, reserving the seeds from one of them for decoration.
- Add the passionfruit to a blender and blend for 5-10 seconds.
- Place a fine mesh sieve over a bowl and pour the passion fruit pulp through the sieve. If needed, press the mixture with a wooden spoon to encourage the juice to run through the sieve into the bowl. Discard the seeds left in the sieve.
- Pour the cream into a saucepan along with the sugar. Heat gently, and stir so the sugar dissolves. Bring to a high simmer (not a hard boil), stirring continuously for two minutes.
- Take off the heat and pour in the passion fruit juice. Stir to mix through.
- Immediately pour the cream mixture into a jug and then pour into your ramekins (or serving bowl or glass). Leave to cool for ten minutes at room temperature, then place in the fridge for at least two hours to set.
- Garnish with the reserved passion fruit seeds and a few mint leaves.
- Discard the seeds from the passion fruit after blended. You only want to use the juice left in the bowl.
- Pour the posset mixture immediately into your jug and then into your ramekins. It will thicken very quickly, so it's best to do this process right away.
- Be sure to leave the possets to set for at least 2 hours in the fridge before serving.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- Cream scores 0 with a note, 'Tolerated if unfermented. Always check for additives. Mostly contains intolerated thickeners or stabilizers, e.g. E407, E410!'
- Passion fruit is not rated, but is low histamine on other lists.