Simmer cream with sugar, add citrus juice, and then wait for chemistry to kick in. The acidity in the citrus juice works to gently thicken and set the cream into a rich and velvety pudding. With no distracting eggs, cornstarch, or gelatin needed to thicken the possets, you get pure dairy richness primed to showcase the flavors of your choice—in this case, zingy grapefruit and sharp but floral guava. Reducing the cream on the stovetop is not optional—it helps remove excess moisture for perfectly set possets (i.e., spoonable and just barely bound).
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
Preparation
Possets
Step 1
Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.
Step 2
Remove pan from heat; immediately add grapefruit juice, lemon juice, and salt; whisk vigorously just until combined. Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout.
Step 3
Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours.
Do ahead: Possets can be made 2 days ahead. Cover and keep chilled.
Jelly and assembly
Step 4
Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes. Remove from heat and add lemon juice, whisking well.
Step 5
Spoon jelly over set possets (about 1½ Tbsp. per portion) and smooth surface with a spoon. Chill until jelly is cool, 10–15 minutes.
Step 6
Just before serving, sprinkle tops of possets with salt.
Do ahead: Possets with jelly (but without sea salt) can be made 1 day ahead. Cover and keep chilled.
Simmer cream with sugar, add citrus juice, and then wait for chemistry to kick in. The acidity in the citrus juice works to gently thicken and set the cream into a rich and velvety pudding. With no distracting eggs, cornstarch, or gelatin needed to thicken the possets, you get pure dairy richness primed to showcase the flavors of your choice—in this case, zingy grapefruit and sharp but floral guava. Reducing the cream on the stovetop is not optional—it helps remove excess moisture for perfectly set possets (i.e., spoonable and just barely bound).All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 servingsPossets2cups heavy cream½cup (100 g) sugar1Tbsp. (packed) finely grated grapefruit zest¼cup fresh grapefruit juice¼cup fresh lemon juice¼tsp. kosher saltJelly and assembly4oz. guava paste (preferably Goya or La Fe), cut into small pieces1tsp. fresh lemon juiceFlaky sea saltPreparationPossetsStep 1Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.Step 2Remove pan from heat; immediately add grapefruit juice, lemon juice, and salt; whisk vigorously just until combined. Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout.Step 3Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours.Do ahead: Possets can be made 2 days ahead. Cover and keep chilled.Jelly and assemblyStep 4Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes. Remove from heat and add lemon juice, whisking well.Step 5Spoon jelly over set possets (about 1½ Tbsp. per portion) and smooth surface with a spoon. Chill until jelly is cool, 10–15 minutes.Step 6Just before serving, sprinkle tops of possets with salt.Do ahead: Possets with jelly (but without sea salt) can be made 1 day ahead. Cover and keep chilled.