Grapefruit Posset with Campari Gelee

Grapefruit Posset | Zoebakes 07

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.

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Grapefruit Pound Cake

Grapefruit pound cake on a white platter

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 Minnesota, 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.

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