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Harriet Harcourt

Passionfruit Possets with Glazed Wonton Crisps

A posset is an old-fashioned dessert that has enjoyed a comeback in recent years.
Silky and creamy in texture, a posset is a wonderful accompaniment to a variety of seasonal fruit. Here I have used beautiful fresh passionfruit pulp instead of the more usual lemon juice and added a double whammy of more passionfruit pulp on top.
Serve with something crunchy such as biscotti, shortbread or my very more-ish wonton crisps.
Recipe originally developed for the Southern Forests Food Council.

INGREDIENTS

FOR THE POSSETS:
450ml cream
110g caster sugar
75ml passionfruit pulp (approx. 3 large passionfruit)

FOR THE WONTON CRISPS:
12 wonton skins (wrappers)
melted butter
icing sugar, for dusting

TO SERVE:
3 passionfruit, halved
12 wonton crisps

DIRECTIONS

FOR THE PASSIONFRUIT POSSETS:
Clean six small shallow bowls, glasses, or ramekins (100ml capacity).

In a medium saucepan, heat cream and add caster sugar. Stir to dissolve then bring to the boil.

Lower heat to medium and boil for five minutes – stirring occasionally. Keep an eye on it!

Remove from heat and stir through passionfruit pulp.

Divide mixture between the prepared bowls and chill until set – at least four hours.

FOR THE WONTON CRISPS:
Preheat oven to 180°C.

Brush wonton skins with melted butter and place on a large baking tray.

Dust with icing sugar.

Bake for 6-8 minutes or until crisp and golden.

Cool on a wire rack.

TO SERVE:
Top possets with pulp from half a passionfruit and serve with a couple of wonton crisps on the side.

Serves 6

NOTES:

  • Watch the cream when cooking as it can easily boil over! It will continue to “boil” at a much lower heat than high setting.
  • Wonton crisps can be made ahead and stored in an airtight container for several days. Refresh in a moderate oven for a few minutes if needed.
  • You can find wonton skins in the freezer section of your supermarket, or Asian grocery store.
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Testimonial

Harriet is a consummate professional who paid close attention to our specific brief and had an excellent range of recipe ideas to choose from. Harriet was sure to ask all the right questions before shooting to ensure we were satisfied with the final product.
Turnaround was very quick with no sacrifice on quality, and we even have some behind-the-scenes images as a bonus.

Jennifer Riseley
Southern Forests Food Council Inc.

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