Pulled a couple of grapefruits from your Wonky Box and not sure where to start? This Grapefruit Posset is a no-fuss, chill-in-the-fridge kind of dessert that makes the most of winter citrus. It’s creamy, gently tart, and comes together with just a handful of ingredients – perfect when you want something a little fancy without actually trying that hard. Bonus points for serving it in the grapefruit skins!
1. Prepare the grapefruit:
Wash both grapefruits.
Zest one grapefruit and set the zest aside.
Cut the grapefruits in half. Using a small knife, loosen the flesh from the edges, then scoop it out with a spoon.
Place a sieve over a bowl and press the flesh with a fork (or squeeze by hand) to extract the juice. Measure out ⅓ cup for the posset.
Tip: Leftover pulp and juice are brilliant in smoothies or spooned over breakfast.
2. Infuse the sugar:
Add the zest to the caster sugar and rub together with your fingertips to release the oils and boost the citrus kick.
3. Make the cream base:
In a heavy-bottomed pot, combine the cream, zest-infused sugar, and vanilla. Stir over low heat until the sugar dissolves.
Bring the mixture just to a gentle simmer (just below boiling), then let it bubble softly for 3 minutes.
4. Finish the posset:
Remove from heat and stir in the grapefruit juice. Let it rest for 10 minutes.
Strain the mixture through a fine sieve into a jug, then carefully pour into the empty grapefruit skins or small serving glasses.
5. Chill and set:
Place the filled skins or glasses on a tray and refrigerate for 3-4 hours, or until set.
Serve chilled and enjoy – spoonfuls of zingy, creamy sunshine.
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