Refreshing Lemon & Passionfruit Posset

This effortless summer dessert delivers a punch of flavour, perfectly balancing sweet and tart. With just lemons, cream, sugar, and passionfruit, you can create four individual pots of indulgence.

Ingredients:

• 1 Lemon (zested and juiced)

• 2 Passionfruit

• 200g Granulated Sugar

• 480ml Double Cream

Method:

1. Zest and juice the lemon, setting both aside.

2. Cut one passionfruit in half, scoop out the pulp, and strain to remove the seeds.

3. In a medium saucepan, gently heat the double cream over medium heat. (If you prefer a firmer set, add a small amount of your preferred setting agent at this stage.)

4. Stir in the sugar, allowing it to dissolve fully. The cream should take on a pale yellow colour once ready.

5. Remove the cream from heat, then stir in the lemon zest, juice, and strained passionfruit pulp.

6. Strain the mixture into a jug to remove any zest or pulp, and carefully pour into four small ramekins.

7. Refrigerate for at least 4 hours, preferably overnight, to allow the posset to set.

8. Just before serving, top each posset with the pulp from the second passionfruit.

Enjoy a cool, creamy dessert that’s bursting with the zesty flavors of summer!