Pink Grapefruit Posset
Luxuriously silky and smooth, both fresh yet rich, light yet filling, this take on the classic English dessert, is a wonderful way to end a summer meal. Serve as they are, or accompany them with some crispy biscuits; shortbread and thin ginger cookies, both work particularly well.
Whilst the recipe is refreshingly simple and quick to make, the end result is dreamy, luscious and luxurious. I simply cannot get enough of it!
How to make Pink Grapefruit Posset
Collect all your ingredients together:
- pink grapefruit, rind and juice
- double/heavy cream
- caster sugar
How to make this incredible dessert:
- Grate the grapefruit zest directly into a saucepan. Remove 1 teaspoon of zest into a small bowl. Cover with cling film and set aside.
- Cut a thin slice from the centre of the grapefruit and set aside to decorate the tops of the posset later. Squeeze the juice from the grapefruit. You need around 75ml. If you have much more, reduce it in a saucepan over a moderate heat.
- Add the cream and sugar to the grapefruit zest in the saucepan and bring to the boil, over a moderate temperature. As soon as it comes to the boil, reduce the heat and simmer for 2 – 3 minutes.
- Add the grapefruit juice to the posset and stir well. Allow to cool for 5 minutes.
- Strain the posset through a sieve over a jug.
- Now pour the posset equally into serving glasses, cups or ramekins. This quantity will make 3 – 6 servings, depending on the size of the dishes.
- Refrigerate to set. This will take a minimum of 2 – 3 hours. Cover with cling film if leaving overnight.
Ingredients 
1,2 Grapefruit zest 
3 Cream, sugar, zest. Simmer 2 – 3 mins 
4 Add juice. Cool 5 mins 
5 Strain 
6 Pour into glasses. Refrigerate
Decorate and Serve:
- Just before serving, mix the 1 teaspoon zest with 2 teaspoons caster sugar and rub together with your fingertips.
- Decorate each posset with a small wedge of pink grapefruit and a sprinkling of grapefruit sugar.
- Serve as is or with a crunchy biscuit, such as shortbread or a crispy ginger cookie.
1 Zest, sugar 
Rub together 
2 Decorate
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Pink Grapefruit Posset
Luxuriously silky and smooth, both fresh yet rich, light yet filling, this take on the classic English dessert, is a wonderful way to end a summer meal. Serve as they are, or accompany them with some crispy biscuits; shortbread and thin ginger cookies, both work particularly well.
Serves 3 – 6
Ingredients
- 1 pink grapefruit, rind and juice – roughly 75ml juice
- 300ml double/heavy cream
- 75g caster sugar plus an extra 2 teaspoons
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Grate the grapefruit zest directly into a saucepan. Remove 1 teaspoon of zest into a small bowl. Cover with cling film and set aside.
-
Cut a thin slice from the centre of the grapefruit and set aside to decorate the tops of the posset later. Squeeze the juice from the grapefruit. You need around 75ml. If you have much more, reduce it in a saucepan over a moderate heat.
-
Add the cream and sugar to the grapefruit zest in the saucepan and bring to the boil, over a moderate temperature. As soon as it comes to the boil, reduce the heat and simmer for 2 – 3 minutes.
-
Add the grapefruit juice to the posset and stir well. Allow to cool for 5 minutes.
-
Strain the posset through a sieve over a jug.
-
Now pour the posset equally into serving glasses, cups or ramekins. This quantity will make 3 – 6 servings, depending on the size of the dishes.
-
Refrigerate to set. This will take a minimum of 2 – 3 hours. Cover with cling film if leaving overnight.
Decorate and Serve:
-
Just before serving, mix the 1 teaspoon zest with 2 teaspoons caster sugar and rub together with your fingertips.
-
Decorate each posset with a small wedge of pink grapefruit and a sprinkling of grapefruit sugar.
-
Serve as is or with a crunchy biscuit, such as shortbread or a crispy ginger cookie.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- grater for the zest
- saucepan
- sieve and jug
- serving glasses, cups, bowls or ramekins
You May Also Like
Seville Orange Marmalade
Honey Garlic Salmon Fillets with Soy, Chilli and Lime
