Here's our twist on the old English dessert lemon posset, the grapefruit adds a slightly tart taste which cuts through the thick cream. With only 4 ingredients, it couldn't be easier.
- 1 ruby grapefruit, plus wedges to garnish
- 450 ml double thick cream
- ⅔ cup (150 g) caster sugar
- 2 tbsp lemon juice
- shortbread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours or overnight
Finely grate the grapefruit zest, then halve and juice (you’ll need 100 ml). Heat the cream, sugar and grapefruit zest in a saucepan over low heat for 2–3 minutes, stirring to dissolve sugar. Remove from the heat and set aside to cool slightly for 1–2 minutes.
Gently stir the grapefruit and lemon juice into the cream mixture, then divide among four ½ cup (125 ml) serving glasses. Chill for 4 hours or overnight until set.
Garnish the possets with grapefruit wedges and serve with shortbread.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.