This Lilikoi Posset is made with just 3 ingredients. Heavy cream, sugar and passion fruit juice. It’s super light and refreshing and the perfect made from scratch pudding recipe for beginner cooks.
A what now? That is what my husband and I said when we first saw it on a dessert menu at Merrimans in Kauai. Our Waitress described it as an English pudding made with cream and Lilikoi (passion fruit) juice. We thought it was some kind of bread pudding is what you usually associate with English type puddings. When it came out, it was just in a little glass jar, with some shortbread on the side. We each took a spoon and it was so light and refreshing.
When we got back to the hotel I had to look it up. The first recipes of Posset was milk heated up and curdled with milk. Spices were also added (I am guessing to make it edible??). It was mostly eaten more as a medicine.
That probably didn’t work and around the 16th century it evolved to just boiling up heavy cream with sugar and adding a citrus juice at the end. It sets on it’s on, like a magical pudding. So if you won’t dare to try making a curd or a pudding with egg yolks, this first stepping stone dessert if for you.
I originally wanted to make it with Calamansi juice, but I am running out. I had to use it for another recipe that I will be sharing soon. Then I found a bottle of Auntie Lilikoi passion fruit Juice in my cupboard. So I used that instead.
All you need to make a Lilikoi Posset are these 3 ingredients:
I have made it with Coconut Cream and it works like a dream, so you can use that instead of the heavy cream to make it vegan.
The passion fruit juice is also interchangeable. It’s best to use a very sour juice like calamansi, lemon or orange juice.
To start pour in the heavy cream in a sauce pan.
Add in the sugar.
Put on the Stove on low heat initially and stir to dissolve the sugar.
Next bring up to a low boil increasing the heat little by little. The key is to not curdle the cream. Over the space of 5 minutes increase the heat until you see bubbles on the side of the pan. Take it off the heat.
Leave to cool for a minute or two and add in the passion fruit juice.
Line the cups you will use on the counter and pour in the mixture equally in each cup.
I leave it on the counter for about 30 minutes to get to room temperature.
Then I move it to the refrigerator for at least an hour or more to chill and set. Let the magic of the lightly boiled cream and sugar set the pudding.
You can just leave it plain or top it with some cut fruit such as strawberries or mangoes. It also goes very well with shortbread.
You can see here when scooped it’s nicely set as a pudding.
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