INGREDIENTS


Passion Fruit and Mango Possets

Makes 8 “shots”

6 passionfruit, halved

300ml/½pt Double Cream

85g/3oz caster sugar

Juice of ½ lemon

To Garnish

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

1 egg

30g/1oz dried apricots, finely sliced

30g/1oz unblanched almonds

30g/1oz pistachios

Zest of 1 orange or lemon

METHOD


Serves 8

  1. 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.
  2. 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.
  3. Remove the pan from the heat and stir in the passion fruit juice and lemon juice.
  4. Pour into shot glasses or any small glasses and leave to chill in the fridge over night.
  5. 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.
  6. Biscotti – Preheat the oven to 180c/350f/GM4/Aga – baking oven.
  7. Sift the flour, sugar and baking powder into a large bowl.
  8. Beat the egg and add along with the apricots, unblanched almonds, pistachios and fruit zest.
  9. 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.
  10. Bake for 15mins, remove from the oven and leave for 10-15mins to cool and firm up.
  11. Lower the oven temperature to 140c/275f/GM1/Aga – baking oven, bottom shelf and use the cold plain shelf.
  12. 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.
  13. Remove from the oven and allow to cool on wire racks.
  14. 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.