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Zoe Francois' Grapefruit Posset

Grapefruit Posset

byZoë François
Total 3 hours and 20 minutes
Active 20 mins
Makes 8 servings
Posset is a creamy, cold British dessert that’s super-easy to put together. It’s like a perfectly executed panna cotta in texture and taste, but it’s made without the gelatin. This version is flavored with tart grapefruit and topped with tropical fruit and chopped macadamia nuts for crunch.
  • 4 cups heavy cream
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean, split and seeds scraped out
  • 1/2 cup freshly squeezed grapefruit juice
  • 2 tablespoons grapefruit zest
Optional garnishes
  • 2 cups frozen chopped dragon fruit
  • Passion fruit and/or other tropical fruit
  • Chopped macadamia nuts
  • Edible flowers
    1. To make the posset: In a medium saucepan, 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 set until it is fully chilled.
    2. Let the posset sit for about 5 minutes, then strain and pour into dessert glasses, ramekins, or jars.
    3. Refrigerate the posset at least 3 hours, but it can be made the day before.
    4. To assemble with the optional garnishes: In a blender, purée the frozen dragon fruit until it’s smooth and sorbet-like.
    5. Top the posset with passion fruit or other tropical fruit. Scoop the dragon fruit sorbet onto the posset and garnish with nuts and edible flowers to your liking. Serve immediately.