Passion Fruit Posset with Pistachio Custard Biscuits and Fresh Pineapple
Ingredients
For the passion fruit posset:
* 300ml double cream
* 100ml passion fruit juice
* 50g caster sugar
* 1 tsp vanilla extract
For the pistachio custard biscuits:
* 100g plain flour
* 50g caster sugar
* 50g unsalted butter, cubed
* 1/4 cup ground pistachios
* 1 tbsp cold water
For the fresh pineapple:
* 1 ripe pineapple, peeled and diced
Instructions
To make the passion fruit posset:
1. In a medium saucepan, heat the double cream and sugar over medium heat, stirring occasionally.
2. Once the sugar has dissolved and the mixture is just beginning to simmer, remove from the heat and stir in the passion fruit juice and vanilla extract.
3. Pour the mixture into four individual glasses or ramekins and refrigerate for at least 4 hours, or overnight.
To make the pistachio custard biscuits:
1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
2. In a medium bowl, combine the flour, sugar, butter, and ground pistachios.
3. Add the cold water and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to a thickness of about 5mm.
5. Cut out 8 circles (or any other shape) from the dough and place them on the prepared baking tray.
6. Bake for 10-12 minutes, or until golden brown.
7. Allow to cool on a wire rack.
To assemble:
1. Place a pistachio custard biscuit on top of each passion fruit posset.
2. Top with diced fresh pineapple.
3. Serve immediately.
Tips:
* For a richer flavor, use passion fruit pulp instead of juice.
* You can also use other fruits besides pineapple, such as strawberries, raspberries, or blueberries.
* If you don't have ground pistachios, you can use chopped pistachios instead.
* These passion fruit possets can be made ahead of time and refrigerated for up to 3 days.