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.
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 boil.Add 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.Bring the mixture to a gentle boil until it thickens, then set aside to cool slightly. Pour into ramekins, pots, or cups.
For 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.
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.