Pulled a couple of grapefruits from your Wonky Box and not sure where to start? This Grapefruit Posset is a no-fuss, chill-in-the-fridge kind of dessert that makes the most of winter citrus. It’s creamy, gently tart, and comes together with just a handful of ingredients – perfect when you want something a little fancy without actually trying that hard. Bonus points for serving it in the grapefruit skins!
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.
Crispy fennel and onion fritters with a garlicky yoghurt dip and lemon — a fast, veg-forward bite for lunch or snacks.
Cool the kumara properly and the cubes hold their shape. The orange juice goes into the dressing, making a light but creamy dressing.
Cauliflower and chickpeas roast on separate trays so both crisp properly, then fold through turmeric couscous with almonds and herbs.
Rolled lamb shoulder, seared then roasted, sliced over a mint and basil gremolata with garlic, lemon and sumac. Under an hour.
tell us what you think