• Luscious, creamy and with a tangy kick, these granadilla possets will surely delight your taste buds…and they only take a mere 15 minutes to prep!

    Granadilla possets with coconut yoghurt

    HANDS-ON TIME 15 min | TOTAL TIME 1 hr 15 min | SERVES 4

    INGREDIENTS

    • 250 ml double-thick cream
    • 250 ml cream
    • ¾ cup granulated sugar
    • ¼ cup granadilla juice
    • 2 tbsp lime juice

    TOPPING

    • 2 tbsp sugar
    • 2–3 granadillas, juice removed
    • ½ cup coconut yoghurt

    METHOD

    COMBINE the cream and sugar in a saucepan and bring to a boil. Once the sugar has dissolved, lower the heat and simmer for another 2 minutes.

    REMOVE from the heat and stir in the granadilla and lime juice. Pour into 4 glasses and let sit for 10 minutes.

    SET for 1 hour in the fridge or overnight.

    TOPPING

    PLACE the sugar and granadilla juice in a small saucepan; heat until sugar has completely dissolved. Allow to cool.

    SERVE the granadilla possets with a spoonful of the granadilla coulis and top with a swirl of coconut yoghurt.

     

    Tip from the team: The acidic granadilla and lime juices react with the warm cream to sets these granadilla possets. 

     

    Granadilla possets with coconut yoghurt

    Serves: 4
    Prep Time: 15 min Total Time: 1 hour 15 min

    Ingredients

    • 250 ml double-thick cream
    • 250 ml cream
    • ¾ cup granulated sugar
    • ¼ cup granadilla juice
    • 2 tbsp lime juice
    • TOPPING
    • 2 tbsp sugar
    • 2–3 granadillas, juice removed
    • ½ cup coconut yoghurt

    Instructions

    1

    COMBINE the cream and sugar in a saucepan and bring to a boil. Once the sugar has dissolved, lower the heat and simmer for another 2 minutes. Remove from the heat and stir in the granadilla and lime juice. Pour into 4 glasses and let sit for 10 minutes.

    2

    SET for 1 hour in the fridge or overnight.

    TOPPING

    3

    PLACE the sugar and granadilla juice in a small saucepan; heat until sugar has completely dissolved. Allow to cool.

    4

    SERVE the possets with a spoonful of the granadilla coulis and top with a swirl of coconut yoghurt.

    Notes

    Tip from the team: The acidic granadilla and lime juices react with the warm cream to sets these puddings

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Granadilla & lime colada cake

    https://www.foodandhome.co.za/on-shelf/granadilla-lime-colada-cake

    ALSO SEE: Yoghurt panna cotta with mango & granadilla jelly

    Yoghurt panna cotta with mango and granadilla jelly

     

    Author

    Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.

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