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Grapefruit Yogurt Posset with Salted Pistachios

Saura Kline
Eggless custard made with cream, sugar, grapefruit, lemon, and yogurt. Topped with salted pistachios and grapefruit segments
Servings 4 ramekins


Grapefruit Yogurt Posset

  • 2 cups cream
  • 2/3 cup sugar
  • 2 Tbsp. grapefruit zest
  • 1 Tbsp. lemon zest
  • 1/4 cup grapefruit juice
  • 2 Tbsp. lemon juice
  • 1/2 cup Greek yogurt


  • 3/4 cup pistachios
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1 grapefruit (segmented)


  • 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 8minutes. 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!