Ingredients
10 passionfruit
Finely grated zest and juice of 2 limes
600ml double cream
¾ cup caster sugar
75g unsalted butter, at room temperature
1 tsp vanilla paste
2 Tbsp icing sugar, sifted
¼ cup custard powder, sifted
½ cup plain flour, sifted
75g pistachios, finely chopped
Pineapple, ginger and strawberry salad, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
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Scoop out passionfruit flesh, whisk half the pulp and pass through a sieve. (You need 115ml of juice.) Mix passionfruit and lime juice with zest. Return seeds to remaining pulp.
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Put cream and caster sugar in a small saucepan on low heat. Simmer gently for 3 minutes, then bring to the boil for 3 minutes. Reduce heat and simmer for 2 more minutes. Stir in juice mixture, then pour into 4 x 1-cup-capacity glasses. Chill until set.
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Beat butter, vanilla and icing sugar in a medium bowl until light. Fold in custard powder and flour. Mix in nuts. Form into walnut-sized balls, arrange on prepared tray and press down lightly with back of a fork. Bake for 12-14 minutes, until pale golden.
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Top possets with remaining pulp. Serve with shortbread and salad.
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