Скачать или смотреть Mango Passionfruit Posset with Chocolate Crumble | The Ultimate No-Bake Glass Dessert 🍫🥭

A smooth, tropical take on the classic posset, this dessert balances the creamy richness of double cream with the vibrant tartness of mango and passionfruit. A crunchy chocolate crumble topping replaces the traditional ganache, adding a delightful contrast of textures. A drizzle of dark chocolate enhances the indulgence, making each bite even more luxurious. Perfect for warm days or elegant dinner parties!

INGREDIENTS
For the Posset:
400 ml (1 2/3 cups) double cream (heavy cream)
100 g (1/2 cup) sugar
200 g (about 1 1/2 cups) mango puree (fresh or frozen)
50 g (1/4 cup) passionfruit puree (fresh or frozen)
Juice of 1 lemon (for setting and balance)
For the Chocolate Crumble Topping:
100 g dark chocolate, melted
50 g crushed biscuits (like digestive biscuits)
Pinch of sea salt
For Garnish:
Fresh passionfruit seeds
Mango cubes
Extra melted dark chocolate (for drizzling)

INSTRUCTIONS
1. Make the Chocolate Crumble:
Melt the dark chocolate and mix it with the crushed biscuits and a pinch of sea salt.
Spread the mixture onto a baking sheet and bake at 180°C (350°F) for 5-8 minutes until crispy.
Once cooled, crumble it into small pieces.

2. Heat the Cream and Sugar:
In a saucepan, combine the double cream and sugar over medium heat.
Stir occasionally until the sugar dissolves and the mixture is hot but not boiling (about 2-3 minutes).

3. Add the Lemon Juice:
Remove from heat and stir in the freshly squeezed lemon juice. The acidity helps set the posset.

4. Add the Fruit Purees:
Stir in the mango and passionfruit purees until fully combined.

5. Set the Possets:
Pour the mango-passionfruit posset mixture into serving glasses, filling them about 3/4 full.
Let the mixture cool to room temperature before refrigerating.
Chill for at least 4 hours or overnight until fully set.

6. Garnish and Serve:
Before serving, sprinkle the chocolate crumble over each posset.
Drizzle with extra melted dark chocolate.
Top with fresh passionfruit seeds and mango cubes.
Serve chilled and enjoy!

0:01 Introduction
0:10 Make the Chocolate Crumble
0:45 Heat the Cream and Sugar
0:56 Add the Lemon Juice and Add the Fruit Purees
1:06 Set the Possets
1:16 Garnish and Serve
1:34 Final result