Dessert
Grapefruit Possets with Guava Jelly
Grapefruit and lemon give these cream desserts a bright citrus finish. Let the possets set in their glasses before spooning over a warm guava mixture and chilling again.
- Yield
- 4 servings
- Cuisine
- British-inspired
Bring it to the table
Reduce the cream before adding citrus
Simmer the cream, sugar and zest until the mixture has reduced, then remove it from the heat before whisking in the juices. Strain into a pouring jug for even portions.
At the table
Serve chilled in small glasses, adding a small pinch of flaky salt just before bringing them to the table.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 cups heavy cream
- 100 g sugar
- 1 tbsp grapefruit zest — finely grated and packed
- 1/4 cup grapefruit juice — fresh
- 1/4 cup lemon juice — fresh
- 1/4 tsp kosher salt
- 4 oz guava paste — cut into small pieces
- 1/4 cup water
- 1 tsp lemon juice
- flaky sea salt — to finish
A few useful notes.
Use heavy cream and the measured citrus juices. The reduction and chilling steps are important for the final texture.
Keep the possets refrigerated. Add the finishing salt at serving time rather than before chilling.
The cooking plan
How to make Grapefruit Possets with Guava Jelly.
Combine the cream, sugar and grapefruit zest in a large saucepan over medium-high heat. Bring to a simmer, whisking occasionally, and cook for 8–10 minutes until the sugar dissolves and the mixture reduces by about a quarter, to just under 2 cups.
Remove from the heat and immediately whisk in the grapefruit juice, lemon juice and measured salt. Strain through a fine sieve into a heatproof jug.
Divide among 4 small glasses and refrigerate for at least 3 hours, until set.
Put the guava paste and water in a small saucepan over medium heat. Whisk vigorously for about 4 minutes, until melted and smooth. Remove from the heat and whisk in the topping lemon juice.
Spoon a thin layer of the guava mixture over each set posset, spreading gently with the back of a spoon. Chill for another 10–15 minutes, until the topping is cool. Add a little flaky salt immediately before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Grapefruit Possets with Guava Jelly
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the cream, sugar and grapefruit zest in a large saucepan over medium-high heat. Bring to a simmer, whisking occasionally, and cook for 8–10 minutes until the sugar dissolves and the mixture reduces by about a quarter, to just under 2 cups.
- Remove from the heat and immediately whisk in the grapefruit juice, lemon juice and measured salt. Strain through a fine sieve into a heatproof jug.
- Divide among 4 small glasses and refrigerate for at least 3 hours, until set.
- Put the guava paste and water in a small saucepan over medium heat. Whisk vigorously for about 4 minutes, until melted and smooth. Remove from the heat and whisk in the topping lemon juice.
- Spoon a thin layer of the guava mixture over each set posset, spreading gently with the back of a spoon. Chill for another 10–15 minutes, until the topping is cool. Add a little flaky salt immediately before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
When does the guava topping go on?
Wait until the cream layers have chilled and set, then spoon the smooth guava mixture over them and chill again.
Does this dessert use gelatin?
No gelatin is included. This method reduces the cream and combines it with measured citrus juice before chilling.
Keep the good food going
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