August 19, 2023
Pink Grapefruit Posset with Blackberry Ginger Sauce, Pineapple Mint Compote, and Grapefruit Tuile
Bright and tart grapefruit scented set cream meets a sweet and tangy blackberry and ginger sauce along with a fruity and herbal pineapple mint compote. A bit of crisp textural contrast comes from a grapefruit tuile cookie. Grapefruit posset adapted from here.
Servings: 4
Calories: 267kcal
Ingredients
Posset
- 1 cup heavy cream
- 1/2 teaspoon stevia glycerite or 1/4 cup monk fruit, granulated
- 1/8 teaspoon salt
- 1/2 tablespoon finely grated grapefruit zest packed
- 2 tablespoons grapefruit juice
- 2 tablespoons lemon juice
- 1 teaspoon pitaya powder optional, for color
Blackberry Ginger Sauce
- 8 ounces blackberries frozen
- 1/8 teaspoon ginger fresh grated, optional
- 1/4 teaspoon stevia glycerite or sweetener to taste
- 2 tablespoons lemon juice
- 1/8 teaspoon glucomann powder
Pineapple Compote
- 1 cup pineapple diced fine
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- few drops stevia glycerite to taste, or monk fruit, granulated
- zest of 1 lime
- 4 mint leaves minced
Grapefruit Tuile
- 4 g butter melted and cooled, or butter flavored coconut oil for dairy-free
- 4 g egg white
- 3 g defatted almond flour
- 2 g monk fruit powdered
- 1 drop grapefruit oil or 1/4 teaspoon grapefruit zest
- pinch salt
Instructions
For the Posset
- Mix the cream, sweetener, salt, and zest in a medium pot and bring it to a boil over medium high heat. Stir frequently and continue to cook for about 10 minutes until the cream is reduced by almost a quarter (necessary to remove some water so the posset sets right) and very slightly thickened.
- Remove the pot from the heat and add the grapefruit and lemon juice. Stir well to combine then let the mixture sit for 20 minutes, uncovered.
- Strain out the zest and pour into individual serving dishes. Move these into the refrigerator and let set uncovered, at least 4 hours. These will keep several days, wrapped in plastic once thoroughly chilled.
For the Blackberry Sauce
- Combine the blackberries, ginger, stevia, and glucomann in a microwave safe bowl and stir to distribute evenly.
- Cover the bowl with a plate and microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached.
- Stir in lemon and vanilla, if using and refrigerate or use warm. Will keep one week refrigerated.
For the Compote
- Combine all compote ingredients in a bowl and stir to combine. Let stand for at least 15 minutes before serving to let flavors meld.
For the Tuiles
- Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6 min at 350ºF and then carefully remove the tuiles from the mold and place over a rolling pin to give them a curve as they cool.
To Assemble
- Spoon the blackberry sauce over the set posset. Spoon the pineapple compote over top. Garnish with a tuile.
Notes
Protein:Energy Quotient [calories]: 0.07, Protein % of calories: 4.4%
Nutrition Facts
Pink Grapefruit Posset with Blackberry Ginger Sauce, Pineapple Mint Compote, and Grapefruit Tuile
Amount per Serving
Calories
267
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
69
mg
23
%
Sodium
99
mg
4
%
Potassium
237
mg
7
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
1091
IU
22
%
Vitamin C
43
mg
52
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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