Grapefruit Posset
Some desserts feel far more complicated than they actually are, and grapefruit posset is one of those magical recipes. With just a handful of ingredients and no oven required, you get a silky, citrus-bright dessert that feels elegant enough for a dinner party but simple enough to make in a small kitchen. I love serving these in little tea cups or small glasses at the end of a meal for something special, intentional, and just the right amount of sweet.
Ingredients
2 cups heavy cream
1/2 cup crème fraîche (or substitute more heavy cream)
2/3 cup sugar
Zest of 1 grapefruit
1/3 cup fresh-squeezed grapefruit juice
Apricot fruit spread
Fresh berries, for garnish
Instructions
In a medium saucepan over medium-high heat, combine the heavy cream, crème fraîche, sugar, and grapefruit zest. Bring the mixture to a gentle boil, stirring occasionally, and let it cook for 2–4 minutes until the cream slightly reduces.
Remove from heat and stir in the fresh grapefruit juice.
Strain the mixture through a fine mesh strainer into a measuring cup with a spout.
Place 1 teaspoon of apricot fruit spread into the bottom of each parfait glass, teacup, or ramekin.
Pour the grapefruit cream mixture over the fruit spread.
Refrigerate uncovered for at least 6 hours, or overnight, until set.
Garnish with fresh berries just before serving.
This is one of my favorite desserts for entertaining because it’s completely make-ahead, takes up very little space in the refrigerator, and can be served in anything from vintage teacups to small wine glasses. It’s rich but still feels light after a big meal, and the citrus makes it especially perfect for spring and summer gatherings.
