This is a grapefruit Posset. It has been around for a very long time, but chances are you’ve never heard of it. It is like a perfectly executed panna cotta, in texture and taste, but it is made without the gelatin. There is no fear that you will end up with creamy jello because you added too much gelatin. As a result you have to serve it in a cup because it’s so perfectly soft and it can’t hold its shape if inverted onto a plate. I’m smitten with this dessert and believe in my heart of hearts that it will become the next big thing in restaurants. Well, it should be at least.
The creamy grapefruit posset really needs no accessories, so you can serve it all by itself. But, I wanted to layer on the grapefruit flavor, so I made a bed of pound cake and then topped it with a grapefruit and Campari gelee. It is very rich, but the grapefruit and slight bitterness of the campari create a sophisticated “creamsicle” that is super refreshing.
How to Make Grapefruit Posset
I was inspired by the recipe on Donna Hay via La Pêche Fraîche! Find the full recipe at the bottom of this post.
I just baked my grapefruit pound cake recipe in a sheet pan, instead of a loaf pan. It was baked in about 20 minutes, but keep an eye on it, you don’t want it to over bake. I used a round biscuit or circle cutter to stamp out the right sized piece to go into the cups. Once the cake is in the cups, I soaked the cake with the glaze. (You will likely have some cake left over, which makes a great snack as you prepare the rest of the dessert.)
To make the grapefruit posset:
This may be the simplest recipe on my blog. Just heat the cream, sugar and vanilla over medium heat. Let it come to a gentle simmer for 3 minutes. There should be lots of small bubbles, but not a rolling boil. Turn off the heat and stir in the grapefruit juice and zest. You will notice it thickening right away, but it won’t be truly set until it is fully chilled. Let the posset sit for about 5 minutes before straining (you only need to strain if you have added zest) filling your cups.
This, my friends, is a confectionery funnel. It is one of those geeky kitchen tools that you might wonder how useful it is, until you use it. I have to admit that it sat in my cupboard for a fair amount of time before I decided to give it a try and now, like the posset, it is my favorite thing in the kitchen. I have made desserts for my whole career by carefully pouring from a measuring cup and hoping not to spill or make an enormous mess. I’ll admit, this isn’t a global issue, but it is a pain in the arse. The funnel allows you to pour accurately, without drips and have more control over the amount. It can be used for filling dainty cups of posset or making a bunch of pancakes on Sunday morning for a crowd of people. No spills, all the same size and it goes in the dishwasher.
Once the posset has sat for 5 minutes you can fill the cups.
Allow the posset to chill for at least 3 hours, but it can be made the day before. You can serve them just as is or with some fresh fruit, but I added a layer of grapefruit gelee to add some contrast to the richness of the cream.
To make the gelee:
First you’ll need to “bloom” the gelatin in COLD water. This just means that the gelatin absorbs the water and softens. Let it sit while you heat the grapefruit juice.
In a small sauce pot heat the grapefruit juice, campari and sugar. Once it comes to a simmer add the gelatin and stir until the gelatin is completely dissolved. Let it cool for about 10 minutes.
If you have a funnel, fill it with the gelatin mixture and put a thin layer over the posset. If not, carefully pour it from a measuring cup.
It will be very liquidy at this point, but will set firm in the refrigerator. Let set for about an hour.
Serve with the micro greens, nuts and raspberries or nothing at all.
Ingredients
Grapefruit Pound Cake (optional)
Grapefruit Posset
- 4 cups heavy cream
- 1 cup sugar
- 1 vanilla bean split and seeds scraped
- 1/2 cup freshly squeezed grapefruit juice
- 2 tbsp grapefruit zest optional, but gives a stronger flavor
Grapefruit Campari Gelee
- 2 tsp gelatin
- 1 1/2 tbsp water
- 1 1/4 cups grapefruit juice
- 2 tbsp Campari optional
- 2 tbsp sugar
Optional Garnishes
- micro greens
- edible flowers
- crushed pistachios or other nut
- fresh or dehydrated raspberries
Instructions
Cake Layer (optional)
- Have ready eight 6-ounce cups or jars. I suggest using glass so you can see the layers. The jars I used are from Weck.
- I just baked my grapefruit pound cake recipe in a sheet pan, instead of a loaf pan. It was baked in about 20 minutes, but keep an eye on it, you don't want it to over bake. I used a round biscuit or circle cutter to stamp out the right sized piece to go into the cups. Once the cake is in the cups, I soaked the cake with the glaze. (You will likely have some cake left over, which makes a great snack as you prepare the rest of the dessert.)
Grapefruit Posset
- Heat the cream, sugar and vanilla over medium heat. Let it come to a gentle simmer for 3 minutes. There should be lots of small bubbles, but not a rolling boil. Turn off the heat and stir in the grapefruit juice and zest. You will notice it thickening right away, but it won't be truly set until it is fully chilled. Let the posset sit for about 5 minutes before straining and (you only need to strain if you have added zest) filling your cups. Once the posset has sat for 5 minutes you can fill the cups.
- Allow the posset to chill for at least 3 hours, but it can be made the day before. You can serve them just as is or with some fresh fruit, but I added a layer of grapefruit gelee to add some contrast to the richness of the cream.
Gelee
- First you'll need to "bloom" the gelatin in COLD water. This just means that the gelatin absorbs the water and softens. Let it sit while you heat the grapefruit juice.
- In a small sauce pot heat the grapefruit juice, campari and sugar. Once it comes to a simmer add the gelatin and stir until the gelatin is completely dissolved. Let it cool for about 10 minutes.
- If you have a funnel, fill it with the gelatin mixture and put a thin layer over the posset. If not, carefully pour it from a measuring cup. It will be very liquidy at this point, but will set firm in the refrigerator. Let set for about an hour. Serve with the micro greens, nuts and raspberries or nothing at all.
Didn’t even know this tool existed, but would love to start using one!
this looks amazing. i would use the funnel to make the possets. for sure!
These desserts look amazing and the funnel is brilliant! It would be so great for pancakes and/or crepes, layered custards, etc.
What a fantastic gadget! I can think of lots of uses for this – funnel cake is springing to mind! Thanks for the opportunity!
This posset looks amazing and sounds delicious. It’s on my dessert list for Sunday dinner. Rösle kitchen tools are my favorite, but I did not know about this amazing funnel. I would use it for pancakes also, but more so for filling and decorating Cupcakes.
That funnel is too cool! And anything by Rosle seriously rocks!!
I’d use the funnel to make the posset.
What a beautiful dessert! I would use the funnel to make it as well as pancakes on Sundays!
Your possets are beautiful and I LOVE grapefruit juice!!!
Ooh, posset sounds wonderful.
I’ve never heard of the confectionery funnel, but given how much of a mess I’ve been known to make in the kitchen, especially pouring things, I’m pretty sure I’d find lots of uses.
I would use the funnel for cupcakes.
I would live to use this funnel to make pancakes with my son!
Looks great, Zöe! I love Campari so I am certain I’d love this.
This dessert sounds heavenly and is so pretty. I love those tulip jars and have seen them on other sites but never knew where to purchase them. Rosie makes the best kitchen tools around and this RÖSLE CONFECTIONERY FUNNEL looks like it’s built to last and has precision pouring. I will have to check it out at SurLaTable or WS.
I would you it to fill my baked donut pan.
Def for weekend pancakes!
i’m going to make this for my book club meeting next week. It sounds delicious and is stunning. I love gadgets and surprised I haven’t seen this one. It would be a handy tool to have.
Zoe, you make the most marvelous things!! My daughter and I and my grandkids are cooking from your site all the time! You also have the ability to make things very approachable, and that works well for young ones in the kitchen! Thanks so much!! We would all LOVE to own one!
I’d use it for little silver dollar pancakes. I almost always make breakfast for the kids on Saturday mornings and it would be nice to have one of those funnels to allow me to make consistently-sized pancakes. With 8 kids, we go through a LOT of pancakes on Saturday mornings, too.
I forgot to tell you how I would use it! Popovers! I make mini popovers and it is very difficult to portion from my blender into those tiny holes without dripping everywhere. I also this this would be awesome for your devil’s food cupcakes.
Thanks for the recipe!
I thought I had every gadget ever made. Was I wrong! I can use this for a number of things not just pancakes.
I’d definitely use this for pancakes for a start, my husband hates all the drips I make putting batter on the griddle. The posset looks like a fun thing to try too.
I can think of so many things that I could use this tool for.
Fantastic! I need that funnel – one of the things missing from my kitchen gadgets collection. Thanks!