Passion fruit posset with pistachio-custard biscuits & fresh pineapple

• passion fruits6 large

  halved and pulp scooped out

• limes↗2 large

  juiced (you’ll need 70ml juice)

• double cream↗600ml ml
• golden caster sugar↗120g g
• pineapple↗450g ripe g

  cored and finely sliced (prepared weight)

• unsalted butter↗60g g

  softened

• icing sugar↗25g g

  sifted

• custard powder↗30g g
• plain flour↗50g g
• vanilla bean paste↗½ tsp tsp

  or extract (optional)

• pistachios↗50g unsalted shelled g

  finely chopped

Step-by-step instructions

1. 1

   Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses – do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.

2. 2

   To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.

3. 3

   Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.