There’s something quietly seductive about a posset. It doesn’t announce itself with layers or frills, it just arrives – pale, silky, and unassuming – and then promptly steals the show. Three ingredients, a little heat, a squeeze of citrus, and suddenly you’ve conjured a pudding that feels like velvet on the tongue.
A Brief Introduction To The Grapefruit Posset
There are certain recipes that just feel like kitchen alchemy. You stir three humble ingredients together – cream, sugar, and citrus juice – and somehow, as if by magic, they set into a pudding so smooth and silken you’d swear it had taken hours of effort. That, my friends, is the posset: a centuries-old British dessert that’s been quietly wowing people since the Middle Ages and this Grapefruit Posset is guranteed to do exactly that!
I’ve long been obsessed with lemon posset, but one day I reached for a grapefruit instead and everything changed. Grapefruit isn’t just citrus – it’s deliciously bittersweet. Sophisticated, a little grown-up, and full of floral brightness. Paired with a whisper of white chocolate (to smooth its sharp edges) and served alongside pistachio shortbread bites, this recipe becomes the kind of dessert that makes dinner guests go quiet for a moment before breaking into a grin.
And best of all? It’s no-fuss, make-ahead, and ready to impress without even breaking a sweat.
Why Grapefruit Posset Works
The joy of a posset lies in its simplicity. No gelatin, no eggs, no fiddly steps – just science doing the heavy lifting. The acidity of the grapefruit curdles the cream ever so gently, turning it into a perfectly set, custard-like dessert.
But here’s why this grapefruit version earns its place in your kitchen repertoire:
- Sophistication factor – grapefruit’s bitter-sweet complexity makes this feel far more refined than its lemon cousin.
- White chocolate bridge – just enough to mellow the sharpness, adding a creamy roundness without weighing it down.
- Confidence booster – once you understand the acid + cream trick, a whole world of flavour pairings opens up.
The Pistachio Shortbread Addition
Of course, no posset is complete without something to dunk. I love the creamy spoonful followed by a little crunch – it’s all about contrast. Enter the pistachio shortbread. Buttery, crumbly, flecked with green jewels of pistachio, and perfumed with cardamom inspired by my travels and the Middle Eastern sweets I adore.
It’s a biscuit that feels familiar yet exotic, and it sings when paired with grapefruit’s brightness. The shortbread can be made ahead (in fact, it gets better after a day), so you can whip up both elements in advance and simply assemble when it’s showtime.
Make Ahead & Thank Me Later
This dessert is proof that elegant doesn’t need to mean complicated. Both the posset and shortbread happily sit in the fridge or biscuit tin until you’re ready. That makes it ideal for:
- Dinner parties (set it in little glasses for instant wow-factor)
- Afternoon tea (those shortbread bites love a coffee dunk too)
- A midweek treat when life feels a bit much (because feeling good matters as much as eating well)
It’s restaurant-worthy, yet achievable in under 30 minutes of hands-on time.
Tips for Success
- Play with garnish – a sprinkle of pistachio dust, a twist of grapefruit zest, or even an edible flower takes presentation to the next level.
- Chill time matters – posset needs at least 2 hours to set properly. Overnight is even better.
- Balance the citrus – grapefruit varies in sharpness; a splash of lemon or an extra spoon of sugar lets you tweak the balance.
- Don’t overwork the shortbread – gentle hands give you that perfect, crumbly texture.
For me, this dessert is proof that simple ingredients + a little know-how = magic. Grapefruit posset with pistachio shortbread bites is elegant, playful, and deeply satisfying – everything a dessert should be.
And if citrus is your thing, you’ll also love my Nectarine and Passion Fruit Sorbet (different but equally bright and fresh) – or catch me making this dessert in action over on my TikTok.
Ingredients
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For the Grapefruit Posset (4–6 servings)
- Pistachio Shortbread Bites
- To serve
Instructions
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Make Shortbread (Day Before or Morning Of):
- 1. Make Shortbread Dough (10 minutes) 2. Beat softened butter and icing sugar until pale and creamy 3. Stir in sifted flour, cardamom, chopped pistachios, and salt 4. Mix until dough just comes together (don't overwork) 5. Shape into log, wrap in cling film 6. Chill for 2 hours until firm Bake Shortbread (15 minutes)
- 7. Preheat oven to 180°C/160°C fan/Gas 4 8. Slice chilled log into 5mm thick rounds 9. Place on lined baking tray, sprinkle with demerara sugar 10. Bake 10-12 minutes until lightly golden 11. Cool completely on wire rack Prepare Posset Base
- 12. Gently warm cream and sugar in heavy-based pan 13. Heat until sugar dissolves and cream just steams (don't boil) 14. Remove from heat, stir in white chocolate until melted 15. Let cool for 2 minutes Add Citrus
- 16. Stir in grapefruit juice and lemon juice 17. Add pink food coloring if using (just a drop) 18. Gently fold in grapefruit zest 19. Strain if you prefer smooth texture Set Posset
- 20. Divide between 4-6 small glasses or ramekins 21. Cover with cling film 22. Chill for at least 2 hours until set Serve
- 23. Remove from fridge 10 minutes before serving 24. Garnish with extra grapefruit zest and chopped pistachios 25.Serve with 2-3 shortbread bites per person 26. Best eaten same day or day after
Notes
Hey Lolly's Notes Don't boil the cream or posset won't set properly Grapefruit/Lemon juice acidity is what sets the posset - no gelatin needed Shortbread dough can be made up to 3 days ahead Posset can be made morning of serving If posset seems too thick, add a splash more cream before setting
