Pink-grapefruit posset with brioche toast
Sunday 17 March 2013
Lemon posset is the classic dessert, but the concept works just as well with any citrus fruit. My favourite is pink grapefruit, with its tanginess helping to break through the richness of the cream. I'm always willing it to stain the cream pink, to make it prettier, but this never happens, so now I simply add a few frozen berries to the cups to add some interest (and trick myself into thinking that I've had a healthyish dessert).
500ml/17fl oz double cream
150g/5oz caster sugar
Grated zest 1 pink grapefruit, plus 75ml/3fl oz of its juice
100g/3½oz frozen raspberries
3 slices brioche loaf
20g/¾oz butter, softened
1½ tbsp demerara sugar
Put the cream, caster sugar and grapefruit zest in a small pan. Slowly bring to the boil, stirring to dissolve the sugar. Simmer gently for 4 to 5 minutes for the mixture to thicken. Stir in the grapefruit juice and set aside to cool for 5 minutes.
Divide the raspberries between four cups and pour in the posset mixture. Chill in the fridge for 4 hours, or overnight, until set.
Preheat the grill to high. Roll the brioche slices out as thinly as possible. Lay them on a baking sheet lined with parchment paper and spread with half the butter. Dust with half the sugar and grill until golden.
Grill the other side of the brioche slices in the same way then set aside to cool. Once cool, break into chunks and keep in an airtight container until needed. Serve the possets with the brioche toast.
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