Grapefruit Posset with Campari Gelee

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.

Grapefruit Posset | Zoebakes 01

Grapefruit Posset, I was inspired by the recipe on Donna Hay via La Pêche Fraîche!

4 cups heavy cream

1 cup sugar

1 vanilla bean, split and seeds scraped

1/2 cup freshly squeezed grapefruit juice

2 tablespoons grapefruit zest (optional, but gives a stronger flavor)

Grapefruit Campari Gelee:

2 teaspoons gelatin

1 1/2 tablespoons water

1 1/4 cups grapefruit juice

2 tablespoons Campari (optional)

2 tablespoons sugar

Garnish: (all are optional, but they add a bit of texture to the dessert)

Micro greens (I stole this idea from one of my favorite restaurants in town) or edible flowers.

Crushed pistachios or other nut

Dehydrated raspberries, but fresh would also be lovely.

To make the cake layer, which is entirely optional, but tasty:

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.

Grapefruit Posset | ZoeBakes 10

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 posset:

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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.

Confectionery Funnel | ZoeBakes

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. I was so taken with the funnel that I asked the good folks at Rosle if they’d be willing to give one away so you could try it out. They’ve generously agreed and I have one for a lucky winner I will pick at random. Just leave me a comment about how you’d use it.*

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Once the posset has sat for 5 minutes you can fill the cups.

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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:

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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.

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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.  Grapefruit Posset | Zoebakes 05

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.

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It will be very liquidy at this point, but will set firm in the refrigerator. Let set for about an hour.

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Serve with the micro greens, nuts and raspberries or nothing at all.

*Leave a comment for a chance to win the funnel. Only shipped in the USA. 

84 thoughts to “Grapefruit Posset with Campari Gelee”

  1. I’d use it to spread chocolate at the bottom of mini tarts before I added pastry cream. This would only be the beginning.

  2. What a lovely dessert. Grapefruit is so underutilized! I would love this gadget for cupcakes, mini cheesecakes and pot de Creme. Dare I say it may work for macaron batter?

  3. Wow, can’t wait to try making this! I love panna cotta, but never heard of posset. Would definitely use the funnel for any & all custards, like a meyer lemon panna cotta…or posset 🙂

  4. I’m from England so I’m familiar with the posset, which is a wonderful old-fashioned pudding. Love your fresh new version!

  5. I think the expectations would go way up if I was able to wave around cooking tools like that, but I would still want it!

  6. Oh, I would love this for pancakes and so much more. I do think I will try your posset. And I agree, from your post, it will become a new rage!

  7. I love the idea of a using a funnel to fill cupcake tins without the mess and I can’t wait to make a Posset – I’ve never heard of such a thing!

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. What a fantastic gadget! I can think of lots of uses for this – funnel cake is springing to mind! Thanks for the opportunity!

  17. These desserts look amazing and the funnel is brilliant! It would be so great for pancakes and/or crepes, layered custards, etc.

  18. 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.

  19. Sounds amazing! I’m absolutely going to have to give it a go, but of course I need a confectionery funnel. 🙂

  20. 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.

  21. 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. 🙂

  22. 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!

  23. 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!

  24. 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

  25. 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.

  26. 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…

  27. 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.)

  28. 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!!!

    1. 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

  29. 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.

  30. 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!!

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