Passion Fruit and Lemon Possets

By Dunjab

Possets date back to the Middle Ages, when they were a medicinal drink of milk thickened with wine or ale and spices (similar to eggnog). Over the centuries, the word posset came to mean a simple pudding in the American sense. In this recipe, the acidity in the lemon juice causes the cream to thicken when chilled. Timing note: Start making this recipe at least two days ahead

Ingredients

• 3/4 cup plus 1 tablespoon superfine sugar
• 1/2 vanilla bean, split lengthwise
• 3 large ripe passion fruits, halved
• 2 cups heavy whipping cream
• 1/4 cup fresh lemon juice plus finely grated lemon peel for garnish

Preparation

Step 1

•
Place sugar in small bowl. Scrape in seeds from vanilla bean halves. Blend, rubbing sugar and seeds between fingertips. Bury vanilla bean halves in sugar. Cover tightly. Let stand at least 1 day and up to 2 weeks.

•
Scoop pulp and seeds from passion fruits into small saucepan. Heat over low heat just until warm, about 1 minute. Scrape into sieve set over medium bowl; press out enough juice and pulp to measure 2 1/2 to 2 3/4 tablespoons (yield will depend on size of fruits). Reserve some seeds from sieve for garnish.

•
Remove vanilla bean from sugar; discard bean. Place vanilla sugar in medium saucepan. Add cream and bring to gentle boil, stirring until sugar dissolves. Boil 3 minutes. Remove from heat. Whisk in lemon juice and 2 1/2 to 2 3/4 tablespoons sieved passion fruit. Strain mixture into 4-cup measuring cup. Divide posset among 6 custard cups. Top each with some reserved passion fruit seeds and lemon peel. Cool 30 minutes. Cover and chill overnight.