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Home » Recipes » Desserts

Passion Fruit Posset

Published: Oct 5, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

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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!

Love all things passion fruit? Do check out my fun passion fruit spritzer and my passion fruit coulis too!

passion fruit posset in two white ramekins next to fresh passion fruits and mint leaves.

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!

Love an easy dessert? Have a peek at my easy honey mug cake!

Jump to:
  • ⭐ Why this recipe is so good
  • 🍮 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍰 More tasty desserts
  • 📖 Recipe
  • 💬 Comments

⭐ 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!

🍮 Ingredients

labelled bowl of passion fruit, carton of heavy cream and cup of white sugar.

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:

passion fruits on a wooden board with a spoonful of seeds labelled number one.
passion fruit in a blender in front of a brown wall labelled number two.

Step 1

Scoop out the passion fruit seeds. Slice the passion fruit in half, then use a small spoon to scoop out the seeds (image 1).

Step 2

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).

passion fruit juice in a glass bowl with a sieve above it labelled number three.
cream in a saucepan being stirred by a wooden spoon labelled number four.

Step 3

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.

Step 4

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).

cream and passion fruit juice mixture in a saucepan labelled number five.
a jug of passion fruit posset next to two small ramekins of posset labelled number six.

Recipe tip: the posset will thicken quickly, so carry out the next two steps equally quickly!

Step 5

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).

Step 6

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

How do you know when a passion fruit is ripe?

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!

Can I use the seeds from the fruit in a passion fruit posset?

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.

Can I add a squeeze of lime juice to the posset?

If citrus works for you, then add a little squeeze along with the passion fruit juice.

two white ramekins of passion fruit posset next to mint leaves and passion fruit halves.

🍰 More tasty desserts

Whether it's for a weeknight treat or for entertaining guests, I know you will love my warming pear fritters for chilly days or my mango cherry popsicles for summer! Some recent recipes to try out:

  • nut free energy balls on a white plate.
    Nut Free Energy Balls
  • macadamia nut butter cookies on a white background next to broken macadamia nuts.
    Macadamia Nut Butter Cookies (3 Ingredients)
  • pear applesauce in a white bowl with a wooden spoon next to red apples and pears.
    Pear Applesauce
  • mascarpone dip for fruit in a bowl surrounded by fruits, berries and nuts.
    Mascarpone Fruit Dip

I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love hearing from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!

📖 Recipe

passion fruit posset in two white ramekins next to mint leaves and passion fruit in a bowl.

Passion Fruit Posset

Claire
These passion fruit possets are an indulgent dessert, and so perfect for entertaining! Easy to make yet quite a show-stopper for a homemade sweet treat.
5 from 2 votes
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Time in the fridge 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American, British
Servings 3 servings
Calories 422 kcal

Equipment

  • Saucepan
  • Sieve
  • Wooden spoon

Ingredients
  

  • 4 passion fruit
  • 1 cup heavy cream *double cream for UK readers
  • ½ cup caster sugar
  • mint leaves *optional, to garnish

Instructions
 

  • 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.

Notes

  • 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.
 
Swiss Interest Group Histamine Intolerance (SIGHI) list
All ingredients score 0, with the exception of:
  • 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.
 

Nutrition

Calories: 422kcalCarbohydrates: 42gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 22mgPotassium: 80mgFiber: 0.003gSugar: 42gVitamin A: 1176IUVitamin C: 1mgCalcium: 53mgIron: 0.1mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

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