Passionfruit Cream Posset – Rozanne Stevens

Created by Rozanne Stevens

Passionfruit Posset


  • 12 coconut biscuits
  • 140g caster sugar
  • 600ml Avonmore double cream
  • 2 Lemon, juice and zest
  • 4 passionfruit
  • Seasonal berries to serve: strawberries, raspberries, blueberries, blackberries


  1. Place 2-3 tablespoons of crushed biscuits into the bottom of each serving glass and set aside.
  2. Pour the cream and the sugar into a deep saucepan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
  3. Add the lemon juice and zest and whisk well.
  4. Allow the lemon to infuse for half an hour the strain through a sieve to remove the zest.
  5. Transfer the mixture into a large pouring jug. Pour it gently on top of the crushed biscuit in the individual glasses. Allow to set for 6 hours in the fridge.
  6. Serve topped with fresh fruit and a dusting of icing sugar


1.44 avg. rating (32% score) - 9 votes

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