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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

Ingredients

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
1290kj
311kcal 16%
Fat
27g 39%
Saturates
17g 84%
Sugars
17g 19%
Salt
0g 1%

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

Method

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.
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.
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.