Grapefruit Posset with Candied Pistachios
By Annie PetitoPublished on June 5, 2023
Time
1 hour, plus 3 hours 20 minutes cooling and chilling
Yield
Serves 6
Ingredients
Citric Acid Solution
20 grams citric acid 30 grams waterPosset
1 tablespoon grated grapefruit zest, plus 6 tablespoons juice2 cups heavy cream ⅔ cup (4⅔ ounces/132 grams) sugarCandied Pistachios
½ cup shelled pistachios, toasted2 tablespoons sugar 2 tablespoons water ¼ teaspoon table saltBefore You Begin
This dessert requires individual serving cups. Citric acid is also sold as “sour salt”; look for it in the spice aisle or near the canning supplies. (Do not confuse it with “crystallized lemon” products, which contain other ingredients.) Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.
Instructions
- Combine citric acid and water in medium bowl and stir until acid is completely dissolved. Transfer solution to airtight container until ready to use.
- Combine ½ teaspoon citric acid solution and grapefruit juice in small bowl; set aside. Combine cream, sugar, and grapefruit zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes (do not leave unattended).
- Remove saucepan from heat and stir in grapefruit juice mixture. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
- Line small rimmed baking sheet with parchment paper. Bring all ingredients to boil in medium saucepan over medium heat. Cook, stirring frequently, until water evaporates and sugar coating nuts is amber-colored, 6 to 8 minutes, adjusting heat as necessary to keep sugar from getting too dark. Transfer nuts to prepared sheet and spread in even layer. Let cool completely, about 10 minutes. Break into bite-size pieces. (Store at room temperature for up to 5 days.)
- When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish possets with candied nut clusters and serve.
for the citric acid solution
for the posset
for the candied pistachios
Time
1 hour, plus 3 hours 20 minutes cooling and chillingYield
Serves 6Ingredients
Citric Acid Solution
Posset
Candied Pistachios
Test Kitchen Techniques
Ingredients
Citric Acid Solution
Posset
Candied Pistachios
Test Kitchen Techniques
Ingredients
Citric Acid Solution
Posset
Candied Pistachios
Test Kitchen Techniques
Why This Recipe Works
Our lemon posset recipe has always been very popular. The rich and silky British dessert is easy to make and calls for only cream, lemon juice, and sugar. The right proportions of ingredients are key to a smooth, luxurious consistency, and for an optimally dense, firm set, we reduce the cream-sugar mixture to 2 cups to evaporate some of the water before adding the juice. A properly set posset also depends on the specific pH of lemon juice, which is about 2.6. To make posset using other types of fruit juices, such as orange, grapefruit, and pineapple, which have a higher pHs, we needed to use citric acid to increase their acidity. Making a citric acid and water solution was the most foolproof way of incorporating the potent powder. Pairing each new fruity flavor of posset with a different topping gave the desserts textural contrast.
Want more? Read the whole storyBefore You Begin
This dessert requires individual serving cups. Citric acid is also sold as “sour salt”; look for it in the spice aisle or near the canning supplies. (Do not confuse it with “crystallized lemon” products, which contain other ingredients.) Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.
Instructions
- Combine citric acid and water in medium bowl and stir until acid is completely dissolved. Transfer solution to airtight container until ready to use.
- Combine ½ teaspoon citric acid solution and grapefruit juice in small bowl; set aside. Combine cream, sugar, and grapefruit zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes (do not leave unattended).
- Remove saucepan from heat and stir in grapefruit juice mixture. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
- Line small rimmed baking sheet with parchment paper. Bring all ingredients to boil in medium saucepan over medium heat. Cook, stirring frequently, until water evaporates and sugar coating nuts is amber-colored, 6 to 8 minutes, adjusting heat as necessary to keep sugar from getting too dark. Transfer nuts to prepared sheet and spread in even layer. Let cool completely, about 10 minutes. Break into bite-size pieces. (Store at room temperature for up to 5 days.)
- When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish possets with candied nut clusters and serve.
for the citric acid solution
for the posset
for the candied pistachios
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