Passion Fruit Posset

Back in 2011 I made lemon posset. It's an easy British dessert made with just cream, sugar, and lemon. Lately, I have been thinking of things to use my passion fruit puree with and it occurred to me that the posset would be perfect. 

If you have fresh passion fruits at your grocery or Asian store, it's perfect to garnish at the end with the seedy insides of the fruit. Here, I used raspberries. 

Where to get the puree? You can get a big container of Perfect Puree at Whole Foods in the freezer section. 


Passion Fruit Posset
3 cups heavy cream
1 cup white sugar
1/3 cup passion fruit concentrate (reserve a couple of tablespoons)

In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the majority of the passion fruit puree. Pour into serving glasses, and refrigerate until set, about 5 hours. Before serving, drizzle a bit of the remaining puree on top. Garnish with fruit (optional).