How To Make Grapefruit Posset
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Posset is one of the easiest, creamiest, and well-balanced desserts you can make. Its ingredients don’t get much more straightforward, and the method is one of the simplest in the world.
Three Simple Ingredients
Cream
Use good cream (how long does cream last?). It’s the base for this dessert so use the richest you can find. Cream is the key ingredient in posset; casein proteins bind tightly with milk that form curdles for cheese making. In cream, the additional fat content keeps the proteins from binding too tightly.
Sugar
Like in ice cream, sugar in posset helps give it structure and creaminess. It also balances the flavor of the posset by offsetting some of the richness and acidity of the other two ingredients.
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Grapefruits
Posset can be made from any kind of citrus juice, and grapefruits are just synonymous with Texas. For around 3 cups of heavy cream, I used the juice of 6 whole grapefruits. You’d use less when making lemon or lime posset because of the increased citric acid (how long does citric acid last?) content.
To learn more about the Ruby Red Grapefruit, click here!
How to Make Posset
Heat & Reduce the Cream
Start by adding cream to a pot with a heavy bottom. Whisk in the sugar to dissolve, then place onto medium heat and wait for it to start simmering.
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Reducing the cream is not a necessity. You could easily bring it up to a simmer, whisk in the grapefruit juice then set it in the fridge. However, reducing gives it a far better texture because it concentrates the protein and fat molecules, so I always recommend reducing if you have the time. Reduce the heavy cream by turning up the heat once it starts simmering. Attentively boil the heavy cream for 10 minutes, whisking it constantly. Pour in the grapefruit juice and transfer to a pouring jug.
Plate & Setting
Distribute the posset evenly into small ramekins. Place them onto the top shelf of your fridge and leave to set overnight for best results. Garnishing with some fresh grapefruit offsets the richness and sweetness of the cream.
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Grapefruit Posset
Ingredients
- 3 Cups Double Cream
- 200g Caster Sugar
- 6 Grapefruits, Juiced
- Grapefruit Slices to Garnish
Instructions
- Combine the cream and sugar in a heavy bottom pot and place over medium heat.
- Bring the cream to a boil, reduce for a couple minutes, then strain and whisk in the grapefruit juice.
- Evenly distribute the posset between 4 to 6 ramekins then place in the fridge overnight to set.
- Garnish with fresh grapefruit and serve cold.
