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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend dragon fruit until completely smooth, then strain through a fine sieve. Measure 80 g after straining.
Add the dragon fruit puree to a small saucepan and gently simmer for 2–3 minutes, stirring occasionally until slightly concentrated. Cool completely.
In another saucepan, add fresh cream and caster sugar. Bring to a gentle boil, stirring until the sugar dissolves.
Once it starts boiling, keep it at a gentle boil for about 2 minutes without aggressively reducing the cream.
Remove from heat and let it cool for about 1 minute. Stir in fresh lemon juice and vanilla. Whisk in the cooled dragon fruit puree until completely combined.
Pour into serving glasses or hollow dragon fruit shells and chill for 3-4 hours or until set before serving.
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For a more intense flavor, use ripe dragon fruit.
Can I use frozen dragon fruit?
Yes, just make sure to thaw and drain it well before blending.
What can I use instead of caster sugar?
You can use granulated sugar, but it may take longer to dissolve.
Is the vanilla necessary?
Vanilla is optional, but it adds a nice depth of flavor.
How long can I store the posset?
It can be stored in the refrigerator for up to 2 days.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and chill until serving.
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