Grapefruit Posset

Grapefruit Posset

Grapefruit Posset

One of my “go to” puddings when I only have 5 minutes to spare or a large crowd to feed is lemon posset.  But its become very samey, so I wanted to try a variation.  I don’t fancy orange posset, as I think it would be quite sickly (let me know if you’ve tried it), and lime possibly a bit too bitter.  Grapefruit posset seems like the obvious citrus alternative.2-pink-graepfruit-pinterest

I substituted pink grapefruit for lemon my trusty posset recipe, and reduced the sugar content.  I love the bitterness of pink grapefruit, and was also hoping for a beautiful lucious pink, as the grapefruits were ruby red.

Ingredients:  Makes 8 possets of large espresso cup size.

  • 600ml double cream
  • Grapefruit zest and half the juice (about 75ml in mine)
  • 120g Caster sugar
  • Shortbread biscuits to dunk *
  • Raspberries or other fresh fruit for garnish
*For this post, the shortbread was home made; (just not by me).  It was stolen  from my son after his school cookery club.  Shhh don’t tell him.  and very good it was too.  If you want to make a shortbread to go with this, take a look at my white chocolate shortbread stars, which are the perfect companion.


Warm the cream on a low heat in a pan.  Dissolve the sugar, without letting the cream grapefruit possetAdd the juice and zest of the grapefruit.  This gave the possets a lovely pinkish colour (not as pink as I would have liked).  Annoyingly it doesn’t come out in the pictures.5-pink-grapefruitBring the mixture to a gentle boil until it thickens, then set aside to cool slightly.  Pour into ramekins, pots, or cups.
possets in  cupsFor minimum mess, there are a couple of tips:

1) Fill the cups or ramekins by first pouring the posset into a jug, filling the little dishes from there.  This will keep spills, and splashes down your pots to a minimum.

2) Fill your pots or glasses on a tray, and put the tray in the fridge…less chance of spilling.posset

Chill for a minimum 4 hours, but ideally overnight.  Despite reducing the sugar, these were still very sweet.  Definitely tasty though, and wolfed down by my guests.
Next time, I will try with a spicy gingersnap, and some grapefruit segments on top.  grapefruit posset with raspberry

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