The introduction of Scotland’s Larder Live to the 2015 Royal Highland Show was the cherry on the top or a very large and delicious cake for OH! Taste. Chef demonstrations were held by Fraser Allan of The Pompadour by Galvin, Neil Forbes of Café St Honore, Tom Lewis of Monachyle Mhor and many more, including David Haetzman and Amanda Jordan of Kyloe Edinburgh.
This Passion Fruit Posset recipe was developed by Amanda and is a firm favourite on the menu at Kyloe. The passion fruit can very simply be substituted for lemon, and is a refreshing, clean and light dessert on any Summer menu.
- 425ml double cream
- 125g caster sugar
- 8 passion fruit, plus extra to serve
- Halve the passion fruit and scrape the seeds and flesh into a sieve over a measuring jug. Press with the back of a spoon to extract all the juice to give at least 50ml, ideally 110ml.
- Place the sugar and cream into a pan and bring to the boil for 2-3 minutues.
- Remove from the heat and stir in the juice of the passion fruits.
- Pour into 4 dishes or ramekins and refrigerate for at least 3 hours or until set.
- Serve the possets with extra passion fruit pulp on top and garnish with raspberries.
- Passion fruit can be substituted for lemons, and a little lemon zest can be used to garnish.