Pink Grapefruit Posset with Blackberry Ginger Sauce, Pineapple Mint Compote, and Grapefruit Tuile

5 from 1 vote

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.

Course Dessert

Cuisine American, British

Keyword american, blackberry, British, dessert, English, ginger, grapefruit, mint, nightshade-free, pineapple, vegetarian

Prep Time 1

Cook Time 20

Total Time 5 20

Servings

Calories 267kcal

Author Jenny Ross

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

Get Recipe Ingredients

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