Photo by Stephanie Bourgeois


  • 2 1/4 cups heavy whipping cream
  • 3/4 cup granulated sugar
  • 6 tablespoons freshly squeezed ruby red grapefruit juice
  • 2 tablespoons freshly squeezed lemon juice

This recipe contains: Dairy


Grapefruit Posset

Kristin Butterworth

Lautrec at Nemacolin Woodlands Resort, Farmington, PA

Posset, made by thickening cream with citrus, is a rich custard that dates back to medieval Britain. Kristin Butterworth revives this old-school favorite with the bright flavor of freshly squeezed grapefruit.

Yield: 4 servings


Whisk together the cream and sugar in a stainless-steel pot with high sides. Bring the mixture to a simmer over medium-low heat, whisking often. Continue to simmer for 5 minutes, adjusting the heat as needed.

Remove the mixture from the heat and immediately whisk in the grapefruit juice and lemon juice. The mixture will curdle slightly. Let the mixture stand for 10 minutes. Whisk one last time until very smooth and creamy.

Divide the posset among four 6-ounce ramekins. Refrigerate for at least 1 hour to sufficiently set and thicken the posset. Serve chilled.