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Grapefruit possets with pistachio shortbread recipe

Grapefruit possets with pistachio shortbread recipe

2 ratings

This deliciously light, fruity posset is really simple to make and is a wonderfully refreshing dessert to tuck into after a filling dinner feast. Sharp grapefruit meets silky double cream, alongside buttery shortbread topped with white chocolate and pistachios. See method

  • Serves 2
  • 15 mins to make, plus chilling
  • 311 calories / serving
  • Vegetarian


  • 100ml double cream
  • 2 tbsp golden caster sugar
  • ½ grapefruit, zested and juiced
  • 1/2 tbsp lemon juice
  • pink food colouring

For the shortbread

  • 30g white chocolate
  • 2 shortbread bites
  • 1 tbsp shelled pistachios, finely chopped

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    17g 84%
  • Sugars

    17g 19%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 17.3g Protein 1g Fibre 0.1g


  1. Put the cream and sugar in a medium pan and gently heat until the sugar has dissolved. Increase the heat and bring to the boil. Boil briskly for 2 minutes, stirring constantly, until the mixture has thickened and turned a pale yellow.
  2. Remove from the heat and stir in the grapefruit juice and most of the zest, the lemon juice and enough food colouring to turn the mixture a pale pink. Divide between 2 small pots or glasses and top with the remaining zest. Chill for 2 hours, or until set.
  3. For the pistachio shortbread (if making), gently melt the white chocolate in a heatproof bowl set over a pan of shallow, simmering water. Dip one half of each shortbread in the chocolate, then sprinkle over the pistachios. Transfer to a wire rack and leave to set. Serve the possets with the pistachio shortbreads, if you like.

Tip: You can make this dessert in advance and chill the possets in the fridge, keeping the biscuits in an airtight container.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.


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