Passion Fruit and Mango Possets
Makes 8 “shots”
6 passionfruit, halved
300ml/½pt Double Cream
85g/3oz caster sugar
Juice of ½ lemon
1 Mango, chopped
Lemon balm or mint sprigs
Apricot, Almond & Pistachio Biscotti
Makes 32 biscotti
110g/4oz plain flour
110g/4oz caster sugar
¼ tsp baking powder
30g/1oz dried apricots, finely sliced
30g/1oz unblanched almonds
Zest of 1 orange or lemon
- Possets – Scoop all of the pulp out of the passion fruits and whizz them in the magimix. Sieve the pulp so you have at least 80ml juice.
- Put the cream and sugar into a saucepan over a medium heat and bring to the boil, then lower the heat and simmer for a 5mins, don’t let it boil over.
- Remove the pan from the heat and stir in the passion fruit juice and lemon juice.
- Pour into shot glasses or any small glasses and leave to chill in the fridge over night.
- When ready to serve, scatter some mango pieces over the top and finish off with some lemon balm or mint. Lay a biscotti over the top or into the glass.
- Biscotti – Preheat the oven to 180c/350f/GM4/Aga – baking oven.
- Sift the flour, sugar and baking powder into a large bowl.
- Beat the egg and add along with the apricots, unblanched almonds, pistachios and fruit zest.
- Mix really well and divide into 2 even rolls about 1”/3cm thick. Space well apart on a lined baking sheet and gently pat to flatten slightly.
- Bake for 15mins, remove from the oven and leave for 10-15mins to cool and firm up.
- Lower the oven temperature to 140c/275f/GM1/Aga – baking oven, bottom shelf and use the cold plain shelf.
- Using a sharp, serrated knife, slice the biscotti on the angle into 5mm slices. Place these on lined baking sheets and put back in the oven for 12 mins.
- Remove from the oven and allow to cool on wire racks.
- Serve the biscotti along side the possets.
Think Ahead & Helpful Hints
- I made this recipe up because I had lots of passion fruit pulp in the freezer. I even freeze passion fruit whole and just defrost them as I need them.
- If the posset isn’t all eaten, spoon into an ice cream machine and churn or just put into a Tupperware and freeze, it may not be as smooth as the ice cream machine version but tastes just as good. You’ll need to eat it within a few days tho’ otherwise it loses its texture.
- Wet your hands before shaping the rolls as it helps the dough to stop sticking.
- Biscotti will last for up to a month or more if stored in airtight kilner jars or tins. Don’t keep in tupperwares as the plastic taints the biscotti.
- Add whatever dried fruits, chocolate or nuts you fancy to the mixture.