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White chocolate and passion fruit posset
Serves 6 Desserts and puddings
Ingredients
- 150g good-quality white vanilla flavoured chocolate, chopped into small pieces
- 300ml double cream
- 250-300g passion fruit curd
- white chocolate curls or grated white chocolate, to serve
- 6 small straight-sided glasses, each about 150ml volume
Method
To make the posset, place the chocolate and 6tbsp of the double cream in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water) and leave to melt for no more than 5 minutes.
Remove from the heat and stir to melt completely. When it is cold but still liquid, whip the rest of the cream in a separate bowl until the beaters leave a trail when lifted and fold it into the chocolate mixture.
Layer up the curd and white chocolate posset in the glasses and place in the fridge to set for an hour or longer. Decorate the top of each glass with white chocolate curls or shavings to serve.
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