*Ingredients

For the Passionfruit Posset:
1000ml cream
400gm caster sugar
120ml passionfruit juice

For the Pineapple & Coriander Jelly:
175ml pineapple puree
200ml water
40gm caster sugar
12.5gm gelatine, softened
10gm fresh coriander, washed

For the Meringue:
100gm egg whites
200gm caster sugar

For the Vanilla Sable:
175gm butter, unsalted
90gm icing sugar
25gm whole eggs
250gm flour, strong
1/2 vanilla bean, scraped

*Method

Passionfruit Posset
1. In a medium to large pot bring the cream and sugar to the boil. Once it comes to a boil, continue to boil for 4 minutes.
2. After 4 minutes whisk in the passionfruit juice and bring to the boil again, and boil for 4 minutes.
3. Remove from heat and pour into glasses until one-quarter full, or slightly less.

Pineapple & Coriander Jelly
Bring the puree, sugar and water to the boil and whisk in the softened gelatine. Strain and add in the coriander. Allow to infuse overnight. Remove the coriander from the jelly and put aside until needed.

Meringue
1. Place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved. Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming.
2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whisk until soft peaks form. Bring the sugar syrup to 121°C (hard ball stage), then increase the mixer’s speed to high, and with the motor running, pour in the hot syrup in a smooth, steady stream.
3. When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes). By this stage the meringue will be thick, glossy and ready to immediately use.

Vanilla Sable
1. Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Add the flour and only the seeds from the vanilla bean to the butter mixture and blend until the dough is smooth.
2. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in plastic wrap and chill for at least an hour.
3. Preheat oven to 180C, and on a lightly floured surface roll out the dough to 10mm thick. Cut out circles and place 3cm apart on a baking tray lined with baking paper.
4. Bake for about 8 minutes then remove from oven, and place a piece of baking paper then a tray on top and place back into the oven. Bake for another 7 minutes or until golden brown.

Sit back and enjoy!