Passion Fruit Posset With Pistachio Custard Biscuits Fresh Pineapple Recipes

PASSION FRUIT POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE

Passion fruit posset with pistachio-custard biscuits & fresh pineapple image

Make a posset with passion fruit that's creamy, tart and perfumed. Serve with pistachio and custard biscuits and fresh pineapple for a divine summer dessert

Provided by Alice Hart

Categories Dessert

Time 45m

Yield Serves 6 (makes 12 biscuits)

Number Of Ingredients 11

Ingredients

6 large passion fruits, halved and pulp scooped out
2 large limes, juiced (you'll need 70ml juice)
600ml double cream
120g golden caster sugar
450g ripe pineapple, cored and finely sliced (prepared weight)
60g unsalted butter, softened
25g icing sugar, sifted
30g custard powder
50g plain flour
½ tsp vanilla bean paste or extract (optional)
50g unsalted shelled pistachios, finely chopped

Steps:

Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.

Nutrition Facts : Calories 815 calories, Fat 66 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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