Passion Fruit Posset with Guava Jelly
By: McCormick Kitchens
Made With:
Maybe the easiest dessert you've never even heard of, posset is a custard that gets its airy, delicate texture from the curdling that occurs between acidic and dairy ingredients. This surprising technique delivers a balanced, smooth bite among the tangy flavors of passion fruit, lime and lemon, finished with a jammy guava jelly and crispy pistachio cookie crumble.
Maybe the easiest dessert you've never even heard of, posset is a custard that gets its airy, delicate texture from the curdling that occurs between acidic and dairy ingredients. This surprising technique delivers a balanced, smooth bite among the tangy flavors of passion fruit, lime and lemon, finished with a jammy guava jelly and crispy pistachio cookie crumble.
Key products
Instructions
Instructions
- For the Posset, mix heavy cream, sugar and vanilla in medium saucepan. Bring mixture to a gentle boil on medium-high heat. Cook 2 minutes, stirring occasionally. Remove from heat; whisk in passion fruit and lime juices. Strain mixture through fine-mesh strainer into large glass measuring cup with spout. Divide Posset mixture evenly among 6 (6-ounce) glass ramekins. Refrigerate, uncovered, 2 to 3 hours to set.
- For the Guava Jelly, mix guava paste and water in medium saucepan on medium heat, whisking vigorously until well blended and smooth, about 4 to 5 minutes. Remove from heat; stir in lemon juice. Cool 2 minutes in saucepan. Spoon evenly over top of chilled Posset. Refrigerate until Jelly is set, about 30 minutes.
- Meanwhile, for the Pistachio Cookie Crumble, mix cookies, pistachios and cardamom in small bowl. Set aside until ready to serve.
- For the Coconut Whipped Cream, beat heavy cream, confectioners' sugar, vanilla paste and coconut extract in a medium bowl with electric mixer on high speed until stiff peaks form. Spoon whipped cream into piping bag fitted with desired decorating tip and refrigerate until ready to serve.
- To serve, top each posset with Cookie Crumble and Coconut Whipped Cream. Serve cold.
Test Kitchen Tip: Possets can be made 1 day in advance and stored in the refrigerator.
