Creamy British dessert infused with passion fruit & lime, served with a crunchy sesame seed brittle.
Heat the double cream and the sugar, stirring until the sugar has dissolved. Bring the mixture to the boil and simmer for 3 minutes, being careful that it doesn't boil over. Zest the limes and reserve for garnishing. Juice the limes and mix with the passion fruit puree. Remove the cream from the heat, leave to cool for 1 minute then stir through the passion fruit and lime juice. Pour into glasses and refrigerate immeditely. The posset is ready when it has thickened and set.
Heat the sugar and water in a stainless steel pan, stirring until the sugar has dissolved. Cook until an amber caramel is achieved, remove from the heat and add the butter and a pinch of salt. Pour onto a baking tray lined with baking parchment and tilt the tray to spread the caramel. Sprinkle the sesame seeds evenly over the caramel and leave to set. Break into shards to garnish the possets along with some lime zest.
«In order to speed up the chilling of the posset you can pour into a bowl and stir over an ice bath. Alternatively you can put the filled glasses into the freezer for 30 minutes before transferring to the fridge.»