Grapefruit possets with pistachio shortbread recipe
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
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 311.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.0g
- Sugars
- 17g
of the Reference intake
Carbohydrate 17.3gProtein 1.0gFibre 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.
