This grapefruit posset dessert was inspired by a visit to my friend and James Beard winning restaurateur, Christina Nguyen. She joined me for season 3 episode 6 of Zoë Bakes on Magnolia Network to show me how to make Chè, which is a delicious, chilled and colorful dessert soup she ate growing up and now serves at her amazing restaurant, Hai Hai! Everything Christina does is inspiring, so I went home and created this grapefruit Posset along with a ONE INGREDIENT fruit sorbet. Super easy and beautiful!
Season 3, episode 6
Zoë’s mom is in town during a Minnesota summer scorcher. To help them stay cool, Zoë makes an icebox cake with homemade chocolate wafers and caramel cream, and a refreshing no-bake British dessert called a posset topped with tropical fruit.
Be sure to check out the other recipe from this episode: chocolate icebox cake with caramel cream!
- 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 tbsp grapefruit zest
- 2 cups frozen chopped dragon fruit
- Passion fruit and/or other tropical fruit
- Chopped macadamia nuts
- Edible flowers
- 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.
- Let the posset sit for about 5 minutes, then strain and pour into dessert glasses, ramekins, or jars.
- Refrigerate the posset at least 3 hours, but it can be made the day before.
- In a blender, purée the frozen dragon fruit until it’s smooth and sorbet-like.
- 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.
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