Grapefruit Posset with Campari Gelee (Confectionery Funnel Giveaway)

Grapefruit Posset | Zoebakes 07

This is a 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.

Grapefruit Posset | Zoebakes 09

The creamy 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.

Details below for the Rosle Confectionery Funnel giveaway.

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Grapefruit Pound Cake

Grapefruit Pound Cake 02 | ZoeBakes

This is the most awkward time of year for produce. Our expectation in winter is that we have to rely on imported or frozen fruit, if we want anything other than snow to eat. During the summer we have all kinds of local options and even take them for granted by August. Right now, at least in MN, we’re watching the buds come out on the trees, the crocuses are popping up and we’re hopeful that it won’t snow again. But, it will. There is nothing but tasteless berries and wooden imported fruit at the grocery store. But, thankfully there is always citrus to cheer us up. It is not local in MN, although with our new classification of growing zone 5, it may just be a matter of time before I grow my own. But, unlike imported berries and stone fruits, citrus travels well and is juicy and delicious when it gets to us. I adore grapefruit. I think it is often overlooked; giving up the stage to its more popular cousins, oranges, limes and lemons. It is a more subtle, less sweet or tart than any of those. It makes great mamosas too. I digress.

This pound cake is based on a recipe from David Lebovitz’s “Ready for Dessert.” I’ve made his orange or passion fruit pound cake many times, but I like it even better with grapefruit. I also swap out the butter for a light olive oil. It is a wonderful rich flavor, but also creates a soft, moist crumb that lasts well for several days. Unlike butter, which gets a stiff crumb after just a couple days. Having said that, I’ve made it with butter as well and it never, ever lasts long enough to worry about the crumb on the second day. (more…)

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Sneak Peek: Tilia’s Summer Dessert Menu!

Strawberry Fool with Frambois Lambic Foam

The moment has come to switch from the cool weather comfort-food dessert menu and embrace the heat of summer with some cool treats. Here is a teaser of what we’re working on, which we hope to launch next weekend! There will be a few flourishes (not captured in these photos), so you will have to come taste the final unveiling at Tilia! (more…)

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