passionfruit posset (easy 4 ingredient dessert)
my mom has sooo much passionfruit this year. she’s honestly a passionfruit wizard. i think the secret is the loves that she gives her plants — she greets them in the mornings, gives them hugs, tells them how they’re big and strong, and in return, they’ve gifted her with abundance!
every time i see her, she insists i take a few home with me. so naturally, i’ve been looking for ways to use up my steady supply of passionfruit, and these little passionfruit possets might be my favorite yet — easy to make and perfect for sharing with friends and neighbors!
what is a posset?
a posset is basically a creamy, citrus-set dessert made with just cream, sugar, and something acidic. it feels a little like a cross between pudding and panna cotta, but there’s no gelatin, eggs, or cornstarch involved. lemon possets tend to be the most comon!
the fun part is that the passionfruit is actually what makes these set. passionfruit juice is naturally quite acidic, and when you whisk it into the hot cream, that acidity causes the milk proteins in the cream to come together and thicken. once everything chills, the mixture firms up even more and turns into that silky, spoonable posset texture.
the little bit of lemon juice gives the acidity an extra boost and helps make sure the possets set nicely, while the passionfruit does most of the work flavor-wise.
i used (for ~10-12 possets):
- 5–6 large passionfruits, enough to make 1/4 cup strained passionfruit juice
- 1 cup heavy cream
- 2 1/2 tbsp white sugar (this will be sweet but not *too* sweet. i’ve also gone as low as 1 tbsp! and still felt like it was sweet enough)
- 1/2 tsp lemon juice
- 1 extra passionfruit, for topping
- small mint leaves, for garnish
to make passionfruit posset:
- slice the passionfruits in half lengthwise and scoop the pulp into a blender, keeping the shells intact for serving. pulse the pulp briefly, about 4–5 times, just enough to separate the juice from the seeds without completely breaking them down.
- pour the pulp through a fine mesh sieve, pressing it through to extract as much juice as possible. measure out 1/4 cup passionfruit juice and set aside.
- add the heavy cream and sugar to a small pot over medium heat and stir until the sugar dissolves. bring the cream to a boil and cook for 3 minutes, stirring constantly and lowering the heat as needed to keep it from boiling over.
- remove the pot from the heat and whisk in the passionfruit juice and lemon juice. you should notice the cream begin to thicken almost immediately. let it sit for 10 minutes.
- arrange the empty passionfruit shells on a small tray or plate so they sit as level as possible. give the posset mixture another good whisk, then carefully pour it into the shells, filling each almost to the top.
- transfer to the fridge and chill for at least 3–5 hours, or ideally overnight, until completely set.
- when you’re ready to serve, spoon a little fresh passionfruit pulp over each one and finish with a tiny sprig or leaf of mint