4-Ingredient Grapefruit Posset With Brûlée Topping
This easy Grapefruit Posset with a brûlée topping is a creamy, citrusy make-ahead dessert with just four ingredients.
Ingredients
Scale
- 2 1/4 cups heavy cream
- 3/4 cup granulated sugar (I like to put it in the blender or food processor to make it super fine for more easily melting into the cream and juice. Also, a super fine sugar melts easier when using a kitchen torch for the brûlée.)
- 6 tablespoons of freshly squeezed pink grapefruit juice (typically, the deeper the color of the flesh, the sweeter the grapefruit is)
- 1 tablespoon grapefruit zest
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Squeeez the juice from the grapefruit and lemon and strain it through a fine mesh sieve.
- Zest the grapefruit.
- Place cream and sugar in a medium saucepan and whisk together.
- Over medium heat, bring the mixture to a gentle simmer or very light boil, whisking often. Continue simmering for 5 minutes adjusting the heat if necessary. You should see lots of small bubbles in the mixture.
- Remove the saucepan from the heat and whisk in the grapefruit juice, grapefruit zest, and lemon juice. Let the mixture stand for 10 minutes.
- Whisk the mixture again to make sure it’s smooth and pour the mixture evenly into four serving containers. Place them on a baking sheet, and put them in the refrigerator for at least 4 hours preferably overnight.
- You can serve them as is or If you’d like a thin brûlée you’ll need to do that a few hours before serving.
- If you’d like a brûlée topping, spread a thin layer of super-fine sugar over the posset. Using a kitchen torch, melt the sugar on top until it becomes a caramelized brown color. Return them to the refrigerator for a few hours or until the posset is set again.