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.
I’ve never heard of Posset but I would love to try it! I love that funnel, so many uses for it!!!
I’d love to make these …and the funnel would be so cool to use and own!
Super cool. I have a bitty plastic one from long ago. This one is stunning. I’d use it to fill lemon tarts, or to add a contrasting ganache to a tart, or to make a more intricate marble cake or…
I’m late to the thread, but I’d love to win this!
Ooh I love new kitchen gadgets! Pick me at random puh-leeeeeeeeze!
I would use it for EVERYTHING.
At first I would probably use it for pancakes but would hope to branch off to more exciting uses.
I would us this funnel to make perfect tuiles! This would help them all be of uniform shape, so they bake evenly!
Filling canning jars with jelly, creme brûlée, and most of all, pancakes! Have you ever put sliced bananas on the pancake before flipping, the done a coconut syrup on top? My inlaws had it in Hawaii years ago and it has been a family favorite ever since. Thanks for the cool give away.
Zoe,
I have a rather large Rosle collection but did not even know that this funnel existed. I also own and use the Rosle rail system. Who knew? I made this posset recipe and used my small Weck jars. I would use this funnel to make this recipe again. Thank you, thank you for this great recipe. Please don’t ever stop posting! I am a huge fan; I have learned so much from your blog. Again, thank you and keep posting.
Best,
Sue
OMG, the perfect kitchen tool for so many culinary treats! Definitely need it in my kitchen!
This is a great recipe! I am going to make it for my next get together with them gals! Thank you for a wonderful post!
LOVE…..
This may be one of the few kitchen gadgets I do not have. Zoe, I really enjoy your recipes. The pictures that go with the recipes make them so easy to follow!
Have lemons from yard. Make possets all the time. Would love funnel! 🙂
I would use it for posset of course because for one thing I really love that word! I would also use it for filling candy molds, making pancakes, parfaits, popsicles, pies, pouring gravy and soup. It would be very hand for garnishing, portioning and just having fun- or funnel cakes too. 🙂
Beautiful and delicious!
Those funnels are invaluable tools…I’d love to have one for my home kitchen too!!
If I win I promise to try this dessert! I can see myself using it to pour soup for dinner parties, because no matter how careful I am, I always get some on the side of the bowl. I’d love to try it for perfectly-shaped dollops of sour cream, mashes potatoes, guacamole, or other condiments.
Your posset is absolute perfection. The funnel is to die for.
Fun!
WOW.
Sounds amazing! I’m absolutely going to have to give it a go, but of course I need a confectionery funnel. 🙂
i would love to try this.
Nice! I’d like to try my hand at the posset with the help of the confectionery funnel. We just brought a big box of grapefruit home from AZ.
so very cool!!!
Really enjoyed this post ,posset is a lovely recipe to dust off and grapefruit is a clever twist on the classic lemon. The funnel would be useful also for portioning stock and pesto in ice cube trays for freezing.