Passion Fruit Posset
Shortbread Cookies, Compressed Pineapple, Passion Fruit Jam, Coconut Whipped Cream, Lime Zest
Pastry Chef Carla Spicuzzi of Coeur | Ferndale, MI
Adapted by StarChefs | MONTH YEAR | Photo: Alexander Zeren
INGREDIENTS
Posset:
Yield: 7 servings
500 grams heavy cream
250 grams granulated sugar
125 grams passion fruit purée
Lime-Compressed Pineapple:
Yield: 1 pint
½ ripe pineapple, skin removed and cut into 1-centimeter-wide planks
Zest of 1 lime
Passion Fruit Jam:
Yield: 2 pints
8 grams tartaric acid
500 grams passion fruit purée
395 grams granulated sugar
10 grams pectin
100 grams glucose syrup
Shortbread Cookies:
Yield: 1.3 kilograms
450 grams butter, softened
675 grams all-purpose flour
169 grams granulated sugar
23 grams vanilla bean paste
5 grams kosher salt
Coconut Whipped Cream:
Yield: 2 quarts
600 grams cold heavy cream
400 gram coconut milk
10 grams vanilla bean paste
70 grams powdered sugar
18 grams Instant ClearJel
To Assemble and Serve:
Yield: 1 serving
Lime zest
METHOD
For the Posset:
In a pot over medium-high heat, bring cream to a boil. Cook 30 seconds, then remove from heat. In a separate pot over medium-high heat, bring sugar and passion fruit purée to a boil. Cook 30 seconds then remove from heat. Pour passion fruit mixture into pot with cream, whisking constantly. Strain mixture, then pour 120 grams into chilled ramekins. Refrigerate 6 hours.
For the Lime-Compressed Pineapple:
In a mixing bowl, add pineapple and lime zest. Toss to evenly coat. Transfer to a vacuum bag and seal. Remove pineapple from bag and transfer to a work surface. Dice into 1-centimeter cubes. Transfer to an airtight container and refrigerate.
For the Passion Fruit Jam:
In a mixing bowl, whisk to combine tartaric acid and 8 grams water. Set aside. In a pot over medium-high heat, bring passion fruit purée to a boil. Add 60 grams sugar and pectin. Whisk to combine. Cook 1 minute, whisking constantly. Add 131 grams sugar. Whisk to combine and return to a boil. Repeat process with remaining sugar. Add glucose syrup and boil 3 minutes, whisking constantly. Remove from heat and stir in tartaric mixture. Transfer mixture to a greased half sheet tray. Refrigerate until set. Transfer to a food processor and blend until smooth. Strain into an airtight container and refrigerate.
For the Shortbread Cookies:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, add butter. Mix until smooth. Add remaining ingredients and mix to combine. Transfer mixture to a lightly floured work surface and knead until dough comes together. Place dough between two sheets of parchment paper. Using a rolling pin, roll until 2-millimeters-thick. Freeze. Return dough to a work surface. Using a 15-millimeter ring mold, punch out rounds. Transfer to a parchment paper-lined sheet tray. Dust cookies with more sugar and bake until golden brown. Let cool.
For the Coconut Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream, coconut milk, and vanilla. Set aside. In a mixing bowl, whisk to combine powdered sugar and ClearJel. Add sugar mixture to cream mixture. On medium-high speed, whip mixture until soft peaks form. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Pipe dollops Coconut Whipped Cream and Passion Fruit Jam in a circle over each Posset ramekin. Top Coconut with 10 pieces Shortbread Cookie and 10 pieces Compressed Pineapple. Finish with lime zest.
