1 Place the cream and sugar in a pan and bring to the boil, stirring until the sugar dissolves. 2 Grate the rind from the lemon and stir into the pan with the juice. Stir for a minute or so until the mixture thickens, then remove from the heat. 3 Halve the passionfruit, and scoop the seeds and pulp into posset. Stir well and pour into two stemmed wine glasses. Cool, then chill until set. Trifle Variation: 1 Make mini trifles using sponge fingers dipped in orange juice as a base. Pour on straight lemon posset and leave to set. 2 Cover with softly whipped cream and decorate with redcurrants and a dusting of icing sugar. Per serving: 23 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 2|
|Calories from Fat: 254 (59%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 103.4mg||32 %|
|Sodium 35.3mg||1 %|
|Potassium 198.3mg||5 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 45.2g|
|Protein 2.6g||4 %|
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Calories per serving: 434
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