Passion Fruit Posset

Yield

4 desserts or 8 petite desserts

Ingredients

300g Whipping Cream
1 Lemon Zest
20g 35% Soie Blanche 
8g Lemon Juice
55g Passion Fruit Purée
40g Sugar

Directions

1. Simmer the whipping cream sugar and lemon zest. Place chocolate in a bowl.
2. Pour a little cream over the chocolate creating a loose ganache.
3. Add the mixture back to the saucepan, stirring well.
4. Allow to gently boil for a further 5 minutes 
5. Remove from the heat and add the passion fruit and lemon juice, stir well. 
6. Strain and pour into serving dishes. Chill until set ideally overnight.

https://www.guittard.com/in-the-kitchen/recipe-print/passion-fruit-posset