1.Start by placing the cream in a pan with the sugar, vanilla pod and lemon zest and juice. Cut the passion fruit in half, scoop out the seeds and pulp and pass them through a sieve. Add the passion fruit juice to the pan. Bring to the boil and boil for 1–2 minutes.
2.Leave the mixture to cool slightly. Have a taste just to make sure that the mixture isn’t too bitter. You can adjust the bitterness by adding extra sugar at this stage. Pour into 4–6 glasses (tumblers), depending on their size.
3.Chill for at least 1–2 hours, but overnight is best.
4.Pour the crème de cassis, blackberry balsamic vinegar and vanilla extract over the mixed berries in a container or bowl. Cover with cling film and shake. Leave for 1–2 hours, or overnight if possible, to infuse.
5.To plate, place the posset-filled glasses on a serving plate, spoon over some of the marinated berries and top with a mint sprig.
Fruit of your choice (such as berries, sliced banana or tropical fruit)
Whisk the egg, icing sugar and whole milk together thoroughly and pour into a shallow bowl that will fit your slice of brioche.
Dip the brioche into the egg and milk mixture, turning to ensure the slice is thoroughly coated and the mixture is soaking into the bread.
Meanwhile heat a non-stick pan over a low-medium heat and add a knob of Kerrygold butter, once this has melted and begun to foam but not brown, add the slice of brioche and cook gently for 1-2minutes on each side until golden brown.
Remove from the pan and keep warm whilst you repeat for the second slice or cook both at the same time if your pan is large enough.
Slice the brioche diagonally and serve with a coin sized piece of orange butter to melt onto the hot slices.
Dust with icing sugar and serve with your choice of fruit.