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 do not like tools that I won’t use a lot!! I am so excited by this confectionary funnel!! I can’t tell you how many times I’ve poured from a saucepan or measuring cup w/ spills and splashes. I would use this for a multitude of things such as pouring pot de creme and custards (getting it into sweet little cups), melted chocolate drizzle (a fork never seems to do the trick!) and warm caramel that never seem to drip evenly. It feels like Christmas…..finding out about this! The last time I was this excited was when they came out with the microplane!!
This dessert looks like the definition of elegance.
I may make this for a dinner party next week!
the funnel would be perfect for filling those fussy little madeleine pans!
Pinning your recipe. I love grapefruit anything. And, I am a kitchen gadget tool junkie..I need this cool Posset to add to my collection! Thanks.
Zoe, this is really beautiful!
I agree posset is so wonderful and deserves a renaissance 😉
I did a lemon posset at restaurant alma a few years ago- that Rose Levy Beranbuam put in her latest book The Baking Bible. They did their own take on it- … Ithat was a dessert customers asked for often because of its unique texture.
It was wonderful to have our dessert judged by you last night at the Beez Kneez pastry competition!
My friend Abby and I did the gluten free vanilla brown butter cake with pot de cream, rhubarb, pistachio and — grapefruit!;) thank you!!!
Hi Ann,
You and Abby made an absolutely beautiful dessert! I’m sorry I didn’t get a chance to come say congratulations last night. We all loved the flavors, but also the wonderful textures. I particularly appreciate that you left the rhubarb with its crunch. Really nice.
I’m sorry I missed your posset at Alma, I hope you’ll bring it back and I’ll come try it. You were ahead of your time or I am just woefully behind! 🙂 Leave it to Rose to think of everything. I think I’ve made everything out of the cake bible, but I’m not as familiar with the baking bible, YET. I have it and need to dig deeper into it.
Thanks so much for the note, I hope we’ll cross paths soon! Zoë
So basically is I skip the gelee I’ve got myself a vegetarian panna cotta?!? Genius. (And I’ll have the campari on the side. I’m not crazy.)
I would make the same thing you did if I win this! (but pancakes are also on my list) Thanks!