Hi everyone! Marzi here, your friendly neighborhood food blogger and gardener. I’m crazy about passion fruit (can you tell?), and when my vine bursts with juicy goodness, I get busy in the kitchen! Today’s project: a divine Passion Fruit Posset with a surprising twist – I ditched the sugar for my own raw honey, straight from my apiary.
Passion Fruit Posset With Homegrown Honey
Passion Fruit Posset With Homegrown Honey
- What is a Posset?
- Here’s what you need for this recipe:
- Q&A on Passion Fruit Posset:
- Q: What is a posset made of?
- Q: What’s the difference between posset and panna cotta?
- Q: How do you thicken possets?
- Q: Why does my lemon posset not set?
- Q: What’s the difference between creme brûlée and posset?
- Q: What other fruit juices can I use instead of passion fruit?
- Q: Where can I find fresh passion fruit?
- Q: Can I use the passion fruit pulp with seeds when adding it to the cream?
What is a Posset?
Picture a silky smooth, tangy dream. That’s a posset! This classic dessert uses cream, fruit juice (passion fruit works like magic!), and a touch of sweetener to create a light and luscious treat. It’s super easy to make, but you’ll need some patience – it sets in the fridge, so prepare for a few hours of anticipation!
Here’s what you need for this recipe:
Tools:
- Ramekins or small bowls
- Whisk
- Saucepan (big enough for 5 cups of liquid)
Ingredients:
Q&A on Passion Fruit Posset:
Q: What is a posset made of?
A: Essentially, a posset is a creamy, curdled concoction made with just three main ingredients: cream, fruit juice (often citrus!), and a sweetener like honey or sugar. The acid in the juice interacts with the cream, causing it to thicken and take on a smooth, tangy texture.
Q: What’s the difference between posset and panna cotta?
A: Both are chilled creamy delights, but the magic behind their set is different. Possets rely on the natural acidity of the fruit juice to thicken, while panna cotta uses gelatin to achieve its wobble. This means possets are simpler to make and have a lighter, slightly airier texture than panna cotta.
Q: How do you thicken possets?
A: Patience is key! The fruit juice does the heavy lifting, gently curdling the cream as it cools. Don’t overcook or attempt to simmer for too long, as this can make the posset tough. Simply heat the cream and juice mixture briefly, just enough to get it nice and warm, then let the fridge do its magic.
Q: Why does my lemon posset not set?
A few things could be behind this.
- Not enough acid: Did you use fresh, tart lemons? Sometimes older or less acidic lemons need a squeeze extra juice to get the curdling going.
- Not cold enough: Make sure your posset spends at least 3 hours, ideally overnight, in the fridge. The longer it chills, the thicker it will become.
- Too much heat: Did you simmer the cream and juice for too long? Excessive heat can break down the curdling process. Stick to a gentle warming and let the magic happen in the fridge.
Q: What’s the difference between creme brûlée and posset?
While both are creamy and delicious, they take very different approaches. Creme brûlée relies on eggs to thicken and is baked, creating a custard base with a signature caramelized sugar crust. Possets, on the other hand, skip the eggs and baking, simply relying on the magic of curdled cream and fruit juice. They’re lighter, quicker to make, and have a more vibrant fruit flavor compared to the richer, caramelized notes of creme brûlée.
Q: What other fruit juices can I use instead of passion fruit?
Go for it! Any citrus juice works beautifully, like lemon, lime, grapefruit, or even a mix of them. Other tart fruits like orange, apple, or even berries can also work. Experiment and find your favorite flavor combination!
Q: Where can I find fresh passion fruit?
The best places to find fresh passion fruit depend on your location:
- Grocery stores: Check the specialty produce section in larger supermarkets, especially those focused on organic or international foods.
- Latin American markets: If you have one nearby, they’re a treasure trove for fresh passion fruit.
- Asian markets: Some Asian markets also carry passion fruit, especially varieties native to Southeast Asia.
- Farmers markets: Look during the peak season (usually summer or fall) at farmers markets, where local growers might have their own supply.
- Online retailers: Check specialty fruit vendors or online grocery delivery services that offer a wider variety of produce.
Q: Can I use the passion fruit pulp with seeds when adding it to the cream?
It’s totally up to you! The seeds are edible and add a slightly crunchy texture, but some people find them distracting. Here are your options:
- Strain the pulp through a fine-mesh sieve to remove the seeds. This gives a smooth and silky texture.
- Keep the pulp with the seeds for a more rustic and natural feel. The seeds will sink to the bottom of the posset as it chills.
- Blend half of the pulp with seeds and strain the other half for a mix of textures.
No matter your choice, enjoy your delicious homemade passion fruit posset!
I hope these Q&As help you whip up and enjoy your perfect Passion Fruit Posset! Remember, patience and letting the fruit work its magic are your keys to success. Now go forth and spread the deliciousness!
Can’t get enough of that passion fruit tang? Discover a whole orchard of recipes and insights waiting for you on my passion fruit page.
Passion Fruit Posset With Homegrown Honey
Equipment
Ingredients
- 5 cups heavy cream or whipping cream
- 1/2 cup honey raw or regular
- 1 cup fresh passion fruit juice See note for resources
- Juice of 1/2 lemon
To Serve:
- 1 fresh passion fruit
- Edible flower petals calendula, cornflowers are lovely!
Instructions
- Pour the cream and honey into a pot and bring to a boil.
- From the moment it starts to boil, cook it over a low heat for 2 minutes, stirring constantly.
- Remove the hot cream from the heat, pour in the passion fruit juice, and stir with a spoon until the liquid begins to thicken a little.
- At that point, add the lemon juice and continue stirring for about 30 seconds.
- Let the cream and honey mixture cool slightly, then pour the liquid into dessert cups.
- Place the cups in the fridge for at least 3 hours, preferably overnight.
- After removing it from the fridge, decorate the dessert with passion fruit pulp and flower petals (optional).
Video
Notes
- Honey Power: I love the subtle floral notes of honey in this recipe, but feel free to use sugar if you prefer.
- Passion for Variety: Play around with other citrus juices like lime or grapefruit!
- Curdle control: Let the cream and honey cool slightly before adding the lemon juice. This helps prevent the cream from curdling.
- Chill factor: The longer your posset chills, the thicker it will become. Aim for at least 4 hours, ideally overnight, for the perfect texture.
- Get fancy: Drizzle your posset with a touch of chocolate sauce or sprinkle with chopped nuts for an extra treat.
- Passion fruit juice options: For the freshest flavor, use juice from 10-15 ripe passion fruits. If you prefer, you can also use store-bought passion fruit juice. Look for brands with 100% juice and no added sugars, like Ceres 100% Passion Fruit Juice, Welch’s Juice Drink Passion Fruit, or Sunberry Farms Passion Fruit Nectar.
- Enjoy your delicious and refreshing Passion Fruit Posset!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
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