Passion Fruit Posset with Guava Jelly

Name: Passion Fruit Posset with Guava Jelly
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 2 cups heavy cream; 3/4 cup sugar; 1/2 tsp pure vanilla extract; 1/4 cup passion fruit juice; 2 tbsps fresh lime juice; 6 oz guava paste such as Goya®, cut into small chunks (about 10 tablespoons); 1/3 cup water; 1 1/2 tsps fresh lemon juice; 1/4 cup coarsely crumbled Lotus® Biscoff Cookies; 1/4 cup shelled pistachios chopped; 1 1/2 tsps organic cardamom ground; 1 cup heavy cream; 1/4 cup confectioners' sugar; 1 1/2 tsps vanilla bean paste; 1/2 tsp coconut extract

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 fr... Read More Read Less

20m

PREP TIME

10m

COOK TIME

15

INGREDIENTS

Servings: 6

Ingredients

Passion Fruit Posset
2 cups heavy cream
3/4 cup sugar
1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
1/4 cup passion fruit juice
2 tablespoons fresh lime juice
Guava Jelly
6 ounces guava paste, such as Goya®, cut into small chunks (about 10 tablespoons)
1/3 cup water
1 1/2 teaspoons fresh lemon juice
Pistachio Cookie Crumble
1/4 cup coarsely crumbled Lotus® Biscoff Cookies
1/4 cup shelled pistachios, chopped
1 1/2 teaspoons McCormick Gourmet™ Organic Ground Cardamom
Coconut Whipped Cream
1 cup heavy cream
1/4 cup confectioners' sugar
1 1/2 teaspoons McCormick® Vanilla Bean Paste Substitutions available / McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon McCormick® Coconut Extract With Other Natural Flavors

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Meanwhile, for the Pistachio Cookie Crumble, mix cookies, pistachios and cardamom in small bowl. Set aside until ready to serve.
4 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.
5 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.