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Passion Fruit Posset Brûlée

Prep Time13 minutes
Cook Time5 minutes
Chilling time4 hours
Course: Dessert
Cuisine: british, French
Keyword: brulee, dessert, passionfruit, posset
Servings: 20 pcs
Author: Suci Bakri
Cost: €10

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Colander
  • 1 Sauce pan
  • 1 Whisker
  • 2 Medium Bowls
  • 1 Cheese grater to grate the lime zest
  • 1 Medium Casserole dish to place the passion fruit posset
  • 1 Butane Torch optional

Ingredients

  • 10 pcs Passion fruits Cut into halves
  • 1 pcs Lime Grate the zest and extract the juice
  • 500 ml Heavy cream
  • 70 gr Sugar I used only 50gr because I bruléed it, but if I didn’t then I used the whole 70gr.
  • 1 tbsp Corn starch Dilute with 30ml water
  • 1 tsp Vanilla essence

Instructions

  • Cut the passion fruits into halves, extract the flesh and clean the shell from any residue. Juice the flesh using the colander with a medium bowl under it and press the passion fruit flesh until all the juice drained from the flesh.
  • Add in lime juice into the bowl of passion fruit juice.
  • In a sauce pan, add in heavy cream, sugar, and vanilla. Stir it and let it simmer.
  • Once it’s simmer, add in lemon zest and the diluted corn starch, whisk until well combined.
  • Sift the mixture to get rid of the lime zest and get silky smooth cream.
  • Pour in the mixture into the passion fruit shells, and if you had left over, you can pour it in ramekins like I did :)
  • Let them cool down to room temperature before chilling them in the fridge. Chill for at least 4 hours or best overnight
  • Before serving, add sugar on the posset and blow torch them. If you don’t have blow torch you can simply use a heated spoon (heat up the spoon for 3-4 minutes on fire and place it on the sugar), or caramelized sugar by cooking it with a dash of water until it’s caramelized and pour it on the posset. Enjoy!