Lilikoi Posset Recipe
Make Lilikoi Posset Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Posset Base
Garnish (optional)
Method
Posset Base
- 1
Simmer cream and sugar
Combine the heavy cream and granulated sugar in a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture just reaches a gentle simmer (small bubbles around the edge), about 5–7 minutes. Do not let it boil vigorously.
- 2
Infuse and reduce slightly
Lower the heat to medium-low and let the cream-sugar mixture simmer gently for 3 minutes, stirring occasionally. This warms and slightly reduces the cream so it will set more readily when acid is added.
- 3
Temper with lilikoi and acid
Remove the pan from heat. Stir in the lilikoi (passion fruit) juice or pulp, then add the fresh lemon juice and sea salt. Stir constantly for 30–45 seconds. You should see the mixture thicken slightly as the acid causes the cream to gently curdle and set into a silky custard (posset).
- 4
Taste and adjust
Taste a small spoonful. If you want it tarter, add up to 1 tsp more lemon juice or up to 1–2 tbs more lilikoi juice, adding gradually and stirring until the texture still looks smooth and slightly thickened.
- 5
Strain (optional) and portion
If you used pulpy lilikoi and prefer a smooth posset, strain the mixture through a fine-mesh sieve into a measuring cup or bowl, pressing to extract liquid but leaving most seeds behind. Divide the posset liquid evenly among four serving glasses or ramekins (about 4–5 oz / 120–150 ml each).
- 6
Chill to set
Allow the cups to cool to room temperature (15–20 minutes), then cover and refrigerate until fully set, at least 2 hours and up to overnight. The posset should be silky and hold a slight wobble.
Garnish (optional)
- 7
Prepare toasted coconut
If using toasted coconut, spread the coconut flakes on a small baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, watching closely until golden. Alternatively, toast in a dry skillet over medium heat, stirring, until golden and fragrant.
- 8
Finish and serve
When the posset is set, spoon a small teaspoon of fresh lilikoi pulp/seeds on top of each cup (or drizzle a little extra lilikoi juice). Sprinkle with toasted coconut and a little citrus zest. Garnish with a mint leaf. Serve chilled.
