Passion fruit and meringue posset

0
153
Serves 4
3 passion fruits, halved, plus 1 extra to serve
1 lime
250ml cream
70g caster sugar
2 meringues, crushed
  1. Scoop the seeds out of the passion fruits and into a food processor. Blitz the passionfruit to break down the seeds and release the juice.
  2. Sieve the pulp into a measuring jug, pressing down with a spatula to extract all the juice. Discard the pulp.
  3. Add enough lime juice to make the juice up to 50ml.
  4. Add the cream and sugar to a saucepan over a medium heat. Stir until the sugar dissolves. Bring to a simmer and cook for one minute, stirring constantly as it bubbles to stop it sticking.
  5. Remove from the heat and stir in the passion fruit juice; the mixture should thicken.
  6. Press the mixture through a sieve into a jug and stir through the lime zest. Divide between four glasses and leave to cool to room temperature.
  7. Cover with cling film and leave to chill in the fridge for at least three hours, or overnight if possible.
  8. Remove the glasses from the fridge five minutes before serving. Top with some crushed meringue and some passionfruit seeds

Per serving: 309kcals, 2.9g fat (1.8g saturated), 69.3g carbs, 67.1g sugars, 3.1g protein, 1.4g fibre, 0.071g sodium