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+ servings
A close-up of host Zoe Francois' grapefruit posset.
Active Time: 20 minutes
Total Time: 3 hours 20 minutes

Grapefruit Posset

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.
Servings: 8 servings

Ingredients

Posset

  • 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

Optional Garnishes

  • 2 cups frozen chopped dragon fruit
  • Passion fruit and/or other tropical fruit
  • Chopped macadamia nuts
  • Edible flowers

Instructions

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.
  • 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.

Assembly

  • 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.