Mango Passionfruit Posset

Ingredients

• 6 fresh passionfruit 
• 2 tsp (10 mL) lemon zest
• 2 tbs (30 mL) lemon juice
• 1 cup (250 mL) heavy or whipping (35%) cream
• 1/3 cup (75 mL) granulated sugar
• 3 Mango Passionfruit tea bags 
• Pinch of salt

Directions

1. Cut each passionfruit in half. Spoon out the pulp and juice from the shells into a bowl. Pat shells dry with paper towel if needed. Arrange cut-side up on small baking sheet or pan. 
2. Transfer 1/4 cup (60 mL) of the passionfruit pulp and juice to small bowl. Stir in lemon juice. Refrigerate remaining pulp and reserve for garnishing in Step 5. 
3. In medium saucepan set over medium-low heat, stir together cream, sugar, ad lemon zest; bring to a simmer. Add tea bags. Continue to simmer gently, stirring occasionally for 4 or 5 minutes or until sugar is dissolved. 
4. Remove tea bags and discard. Stir passionfruit and lemon mixture into hot cream mixture. Strain through fine-mesh sieve into clean measuring cup and pour evenly into passionfruit shells. Let stand at room temperature for 10 minutes. Cover and refrigerate for 4 hours or overnight until set. 
5. To serve, spoon reserved passionfruit pulp over possets. 

Tips

• Mango Passionfruit Possets can also be served in hollowed-out citrus shells or cups if preferred. 
• Substitute lemon with lime if desired.