Grapefruit Yogurt Posset

One of the biggest cravings I’ve had during this pregnancy is fresh citrus. Whether it be lemon in my water, fresh oranges (and the various types of oranges), or grapefruit. I’ve had at least one a day. Citrus is quite possibly the only thing I like about winter. It’s so fresh, bursting with flavor, sweet, and juicy. As kids, I remember my dad always wanting my brother and I to eat at least one fruit everyday. He was very serious about it and if we didn’t, he’d really be upset. These days that is no problem. I personally never really liked grapefruit before I got pregnant, but now I can’t get enough. Other citrus I’m eating loads of include cara cara oranges, tangelos, and sumo mandarins. All have a unique orange flavor, some a little sweet, some a little more sour. But they’re all like candy. If you didn’t know, winter is citrus season, so get out there and get yourself some great fruit!! You will not regret it. 

For this recipe, I wanted to highlight the grapefruit. Posset is an English custard made without eggs. It’s made by reducing cream, sugar, and zest. Once the cream has reduced, you then strain out the zest and stir in your citrus juice. It’s then set in a glass or ramekin, and after a few hours of chilling it sets up like a nice smooth custard. I absolutely love the crunch of salty pistachios to accompany this dessert because it creates great texture and keeps you going back in bite after bite. If grapefruit isn’t your thing, you can easily sub it out for lime, lemon, or orange juice, I’ve done it every way and it’s delicious every time! 

Once huge note: when you are reducing your cream, do not leave the stove as the cream can easily boil over and create a huge mess. I’ve done it more times than I can count, and it’s no fun. 

I want to also mention, I have another book that is releasing soon! I know, I know, I JUST released my second pie cookbook, but it just so happens that I wrote 2 cookbooks last year, back to back! And this one is all about SMALL BATCH BAKING! It’s an idea I came up with when we first got locked down. A lot of us are still at home, and this book will really come in handy. It has recipes for small batch cookies, cakes, cupcakes, muffins, breads, pies, tarts, pastries, everything! All the recipes have a small yield so you don’t have a ton of leftovers. One day we’ll get back to normal life, but for now, you can still enjoy baking without a huge amount of leftovers. Click here to pre-order your copy. The book releases March 16, almost a year to the date of when we first locked down! Also, how has it already been a year?!

Grapefruit Yogurt Posset with Pistachios

Yield 4 ramekins

Cream 2 cups

Sugar 2/3 cups

Grapefruit Zest 2 Tbsp.

Lemon Zest 1 Tbsp.

Grapefruit Juice 1/3 cup

Lemon Juice 2 Tbsp.

Greek Yogurt ½ cup

Salted Pistachios

Pistachios ¾ cup

Salt ¼ tsp

Olive Oil 1 tsp

Grapefruit Segments from 1 grapefruit

Directions:

Set 4 glasses or ramekins aside.

Place cream, sugar, grapefruit zest, and lemon zest in a small sauce pot. Heat on medium high. Place juice in a separate bowl, and yogurt in a separate bowl. Once cream comes to a boil, carefully watch so the cream does not boil over. Turn heat to medium low and stir. Continue to boil for 8 minutes. Strain cream into a clean bowl, and discard zest. Whisk in yogurt and juice until smooth. Carefully pour liquid evenly into 4 serving glasses or ramekins. Chill for 4+ hours.

Preheat oven to 350 degrees F. Toss pistachios in olive oil and salt, and then onto a sheet tray. Toast in oven for 6-8 minutes, or until lightly browned and toasted. Remove from oven and sprinkle on a pinch more of salt. Cool pistachios at room temperature for 1 hour, then roughly chop them.

Segment 1 grapefruit. If the grapefruit is large you may need to cut the segments in half. Garnish each glass with a layer of pistachios, then a few slices of grapefruit segments. Serve and enjoy!