“I’m sorry, pineapple crush dessert,
you’ve been posset-ed to the sidelines.”
you’ve been posset-ed to the sidelines.”
If you’re from Southern Africa, you’ll know exactly what I mean when I say
Pineapple Crush Dessert. The
easiest dessert ever. Say what you want about it, but it’s always finished
at a gathering. Well…move over, pineapple crush, there’s a new dessert in
town.
This
easy, creamy Lemon and Passion Fruit Posset Brûlée
is my now go-to replacement, guaranteed to have guests coming back for
seconds, thirds, and yes, even silencing
that one aunty who used to roll her
eyes when I brought pineapple crush to the table.
The idea for this came from my sister last month when she tried a similar
recipe, and let’s just say I was one very proud sister because it looked
stunning. Naturally, I couldn’t resist playing around with it, and here’s
my version.
I know the pictures show them served in lemon and passion fruit shells (very extra, I know), but I’ve made it a couple more times since, and I now lean towards dessert glasses; they’re neater and less fiddly unless you’ve got big, generous fruit shells to work with.
The brûlée topping you see in the photos is optional, but if you’re feeling fancy, it’s worth the little extra effort. Once set (ideally overnight), the texture should be smooth and luscious, like cheesecake filling. If it doesn’t set, don’t panic; it’s just as delicious as a softer, custard-like dessert.
The filling is endlessly customisable. Keep it classic with just lemon
juice and zest, or get seasonal, I went with passion fruit/grandilla
because they’re everywhere right now (tinned pulp works too). You could
blend in strawberries, raspberries, or even orange juice for a fresh
twist.
This recipe makes roughly 14 - 15 servings if you’re using fruit shells
(lemon, passion fruit, or even orange halves) and around 10 - 12 if you’re
using dessert cups or glasses (it’s all dependent on the size). It comes
together so quickly that if you’re making it just for 2 - 4 people, you
can easily halve the recipe.
A quick tip: If you slice
the top off your lemon or orange and then trim the bottom so it sits flat,
be careful not to cut too much, as this can create a small hole that lets
the filling leak out when you pour it in. To avoid a mess, place a folded
paper towel underneath the fruit shell before filling and setting it in
the fridge. Just remember to remove the paper towel before garnishing and
serving.
TikTok
@spicyfusionkitchen Lemon and Passion Fruit Posset Brûlée 🍋🤤✨ Full Recipe on www.spicyfusionkitchen.com 🔗 #lemonandpassionfruitpossetbrulee #posset #dessert #lemonandpassionfruit #summerrecipes ♬ Light of the Soul - SANTANA J.L.M
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