Recipe
•32 commentsGrapefruit Posset with Candied Pistachios
10 comments
By Appears in Cook's Illustrated July/August 2023
Years ago, we fell hard for the bright, velvety simplicity of lemon posset. Now we've used science to prepare this favorite in an array of fruity flavors.
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 ...
GATHER YOUR INGREDIENTS
Citric Acid Solution
Posset
Candied Pistachios
KEY EQUIPMENT
*
BEFORE 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.
1
INSTRUCTIONS
FOR THE CITRIC ACID SOLUTION: Combine citric acid and water in medium bowl and stir until acid is completely dissolved. Transfer solution to airtight container until ready to use.
2
FOR THE POSSET: 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).
3
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).
4
FOR THE CANDIED PISTACHIOS: 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.)
5
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.
Discover More Recipes
Recipe
•34 comments
10 Comments
AS
3 days
Clarification to post below: To "mark" the chopstick, remove the chopstick from the water and use a paring knife to score the 2 cup water level on the wooden chopstick. Then empty the water and proceed with the recipe.
AS
3 days
I love ATK’s posset! To make the reduction step easier, before making the posset, I measure 2 cups of water into whatever pot I’m going to use, stand a takeout chopstick in the water, mark the chopstick at the 2 cup level and then use the marked chopstick to measure whether my posset is reduced enough. It saves me from having to repeatedly transfer the liquid into a measuring cup.
MD
5 days
Just made this today! Loved it.
FROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.