Passionfruit Posset

2:28 am on 19 April 2008

A posset makes a wonderfully rich yet delicate dessert. The method is magical. Cream and sugar are first boiled to form a light syrup, then lemon juice is added, which allows the posset to set to a delicate custard - but without using any eggs.  With new season passionfruit in abundance, spoon freshly scooped and sweetened pulp on top of the posset just before serving.

(Serves 6)


  • 450 ml cream
  • 120g (half cup) caster sugar
  • 75 ml lemon juice, preferably sour Lisbon lemon

To Serve

  • 6 passionfruit
  • 2 tablespoons sugar


Take 6 small ramekins or coffee cups.

Put the cream and sugar into a heavy saucepan, stir, bring to the boil and simmer for 3-4 minutes.

Remove from the heat and whisk in the lemon juice.

Pour into the dishes.

Put on a tray, cover with plastic wrap and chill for 4 hours, or overnight. 

When ready to serve, scoop the passionfruit into a small bowl and sweeten with the sugar.

Spoon the passionfruit on top of the posset. 

From Afternoons with Jesse Mulligan

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