Pineapple posset
The perfect creamy and fruity summer dessert !
This easy one pot dessert is inspired by the viral lemon posset recipe but if fats go say it’s even better thanks to the added pineapple 😍
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🌱Vegetarian
🍽️ 1/2 pineapple
🍍 Ingredients
1 pineapple
300ml double cream
75g sugar
1 tbsp cornstarch
1/2 lemon
🍍Method
Cut your pineapple with a knife in half and then cut around the border into cubes (make sure you don’t cut all the way through to keep the shell intact). Then carefully remove the flesh with a spoon. Transfer all the pineapple flesh to a blender and blend until smooth. Pass through a strainer to remove the pulp.
Measure 100g of the pineapple juice and mix with the cornstarch.
Add the double cream and sugar to a pot and bring to medium heat. Cool for about 3min while stirring until the sugar dissolves. Then add the pineapple juice and the juice of half a lemon. Continue cooking while stirring until it slightly thickens (about 5 minutes). Pass mix though a strainer to make sure it is smooth
Transfer mix to your empty pineapple shell. You should have enough to fill half a pineapple (you can double the amount of you want to fill two)
Leave pineapples in the fridge overnight so the posset sets. Before consuming removed from the fridge and brûlée with a blowtorch (optional)
FAQS and Tips
You can use bowls instead of the pineapple shell to store the posset
