Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon and passion fruit possit. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Top each with some reserved passion fruit. Gorgeously sweet and creamy lemon posset, topped with fragrant, tart passion fruit, this Three Ingredient Lemon Posset with Passion Fruit is the perfect dessert to make for Mother's Day. For the passion fruit and lemon posset, slowly bring the double cream and sugar to the boil in a large saucepan over a low heat, stirring well to dissolve the sugar in the cream. Remove the pan from the heat and add the lemon juice.
Lemon and passion fruit possit is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Lemon and passion fruit possit is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon and passion fruit possit using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon and passion fruit possit:
- Prepare 600 g double cream
- Make ready 200 g granulated brown sugar
- Get 2 lemon
- Get 4 passion fruit
- Get 6-8 ginger biscuits (or you can use any biscuits)
- Take A few cape gooseberries for decorating
Once the cream mixture has cooled, whisk in the lemon juice, zest and passion fruit juice and seeds. Just double cream, lemon juice, lemon zest and caster sugar! A posset was originally a British drink made of hot curdled milk and then flavoured with wine, ale or spice. The lemon posset recipe we have today is a modern take on a historic British classic.
Instructions to make Lemon and passion fruit possit:
- Pour double cream in a mixing jar, add sugar and stir until melted.
- Add lemon and passion fruit juice with all the seed in. Stir well and you can see the cream will thicken up straight away.
- Put ginger biscuits in a big ziplock bag. Close it and use rolling pin crushed the biscuits. Add in to the bottom of your dessert bowl.
- Pour your double cream and decorate with some fruits (I use cape gooseberries), sprinkle a little bit of biscuits. Put in the fridge to set at least 30 min before served.
A posset was originally a British drink made of hot curdled milk and then flavoured with wine, ale or spice. The lemon posset recipe we have today is a modern take on a historic British classic. Remove the cream mixture from the heat, stir. For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
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