Storage

• The possets will keep well for up to 2-3 days in the fridge. To prevent a skin from forming on top, cover them with plastic wrap (NOT aluminum as it can react to the acids) or store in a container with a lid , or store them in an airtight container. 
• They are best consumed the same day if you’re using the grapefruit as a bowl because any longer, and the pith (white part of the grapefruit) will impart a bitter taste in the posset filling. If you are making this more than a day in advance, I highly recommend you use ramekins instead. You can also use your favorite small bowls or tea cups to make it fancy.

Tools You’ll Need:

• Scale or measuring cup, to measure heavy cream
• Measuring spoons, to measure ingredients
• Fruit knife, to cut the grapefruit
• Cutting board, to cut the grapefruit
• Juicer or large spoon, to juice a grapefruit
• Small pot, to heat the filling
• Strainer, in case you need to strain the posset filling
• Plate and plastic wrap or container with lid, to hold lemon halves

Ingredients You’ll Need

• 1 grapefruit
• 3 tablespoons grapefruit juice
• 2 teaspoons yuzu juice (or lemon) 
• 250g (1 cup) heavy whipping cream
• 40g honey
• ¼ teaspoon salt
• ½ drop yellow food gel coloring or touch of food coloring powder, optional
• 1 to 2 sprigs of fresh lemon thyme or fresh mint, optional garnish 
• 2 to 3 chocolate daisies, optional garnish

Directions to Make Grapefruit Honey Posset

1. Slice the grapefruit to create halves that can hold the posset filling, and carefully extract the juice using a juicer or large spoon. Reserve 3 tablespoons of grapefruit juice for making the posset filling.

2. Optional: If you are using ramekins or your favorite cups/tea cups, you can skip this step and compost the grapefruit skins.

If using the grapefruit as a bowl:

Remove and peel away the inner membranes and pulp to form clean \"bowls\" for the posset. If you can’t remove everything, that’s okay! You just need it to be as clean as you can. If you are using ramekins or your favorite cups, you can skip this step and compost the grapefruit skins.

3. In a small pot, combine the 1 cup heavy cream, 40g honey, ¼ teaspoon salt. Heat over medium-low until it comes to a light bubble, then reduce the heat slightly and simmer for 5 minutes, stirring frequently to prevent burning.

Optional: add ½ drop yellow food gel coloring or touch of yellow food coloring powder to the cream mixture for a little bit of color.

4. Add 3 tablespoons grapefruit juice, 2 teaspoons yuzu or lemon juice, and stir well. The mixture will thicken slightly. You’re almost done!

Optional: Strain the posset filling mixture if you feel like it isn’t smooth. (You might have little grapefruit segments leftover from juicing or your food coloring didn’t mix in)

Pour the hot cream mixture into the measuring cup you used earlier, which has a spout for easy pouring.

5. Optional, if using the grapefruit as a bowl: Arrange the grapefruit halves on a plate or in a container with a lid, placing them close together so they support each other or you can use a folded paper towel on the underside of the grapefruit skin to hold it up.

Optional, if using ramekins: Pour the posset filling into your favorite ramekins

Allow the possets to cool at room temperature uncovered for about 30 minutes to prevent condensation from dripping back into them, then place them in the fridge.

6. Cover and refrigerate the possets for at least 1 hour to set and thicken. They will become thicker the longer they chill, with 2-3 hours being ideal. They are best consumed the same day if you’re using the grapefruit as a bowl because any longer, and the pith (white part of the grapefruit) will impart a bitter taste in the posset filling. If you are making this more than a day in advance, I highly recommend you use ramekins instead. Garnish with your fresh herbs or chocolate flowers as you’d like after chilling.

Storage

• The possets will keep well for up to 2-3 days in the fridge. To prevent a skin from forming on top, cover them with plastic wrap (NOT aluminum as it can react to the acids) or store in a container with a lid , or store them in an airtight container. 
• They are best consumed the same day if you’re using the grapefruit as a bowl because any longer, and the pith (white part of the grapefruit) will impart a bitter taste in the posset filling. If you are making this more than a day in advance, I highly recommend you use ramekins instead. You can also use your favorite small bowls or tea cups to make it fancy.

I’d love to see pictures of your creations! Tag @SparkleCakerie on Instagram, Tiktok, or Threads so I can give you a shout out :) <3