Passion fruit and mango possets

Passion fruit and mango possets and peanut butter shortbread

Passionfruit and mango possets

Photography: Lauren McLean Styling: Olia Hercules

Mango and passion fruit possets and peanut shortbread

Serves  6 (70ml each)

5 passion fruits
250ml double cream
100g golden caster sugar
1 lemon, juice only
½ mango, peeled and diced
a few small mint leaves for decoration

  1. Remove the passion fruit pulp with a spoon and briefly heat in a small sauce pan. Sieve it and discard the pulp.
  2. Slowly bring the cream and sugar to the boil in a heavy-based sauce pan, stirring continuously to help dissolve the sugar.
  3. Take it off the heat and add the lemon juice and passion fruit pulp. Stir and let the mixture cool slightly.
  4. Pour the cream into six 100ml glasses and chill in the fridge for two hours.
  5. Serve the possets garnished with diced mango and mint leaves .

Peanut butter shortbread

Makes about 16 rectangles

120g butter, softened
30g caster sugar
20g light Muscovado sugar
50g chunky peanut butter
200g plain flour

  1. Stir the butter, sugars and peanut butter together.
  2. Stir in the flour. Use your hands to bring the mixture together, but try not to overwork it.
  3. Divide the dough in two and roll into a 0.5cm thick rectangles. Wrap in clingfilm and chill until firm.
  4. Heat the oven to 180C/ 160C fan/ gas mark 4. Take the dough out and trim the edges. Then cut into 10x2cm rectangles.
  5. Gently lift them with a spatula and transfer them to a baking tray lined with silicone parchment. Prick with a fork and bake for 15-20 minutes. Serve with the possets.

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