Grapefruit Posset

_INGREDIENTS:

• 2 grapefruits
• 500ml cream
• 150g caster sugar
• 1 tsp vanilla extract
• ⅓ cup freshly squeezed grapefruit juice

_{INSTRUCTIONS:}

1. Prepare the grapefruit:

Wash both grapefruits.

Zest one grapefruit and set the zest aside.

Cut the grapefruits in half. Using a small knife, loosen the flesh from the edges, then scoop it out with a spoon.

Place a sieve over a bowl and press the flesh with a fork (or squeeze by hand) to extract the juice. Measure out ⅓ cup for the posset.

Tip: Leftover pulp and juice are brilliant in smoothies or spooned over breakfast.

2. Infuse the sugar:

Add the zest to the caster sugar and rub together with your fingertips to release the oils and boost the citrus kick.

3. Make the cream base:

In a heavy-bottomed pot, combine the cream, zest-infused sugar, and vanilla. Stir over low heat until the sugar dissolves.

Bring the mixture just to a gentle simmer (just below boiling), then let it bubble softly for 3 minutes.

4. Finish the posset:

Remove from heat and stir in the grapefruit juice. Let it rest for 10 minutes.

Strain the mixture through a fine sieve into a jug, then carefully pour into the empty grapefruit skins or small serving glasses.

5. Chill and set:

Place the filled skins or glasses on a tray and refrigerate for 3-4 hours, or until set.

Serve chilled and enjoy – spoonfuls of zingy, creamy sunshine.