Grapefruit Posset with Candied Pistachios

Name: Grapefruit Posset with Candied Pistachios
Cuisine: Europe, Great Britain
Ingredients: 20 grams, citric acid; 30 grams, water; 1 tablespoon grated, grapefruit zest, plus 6 tablespoons juice; 2 cups, heavy cream; ⅔ cup (4⅔ ounces/132 grams), sugar; ½ cup, shelled pistachios, toasted; 2 tablespoons, sugar; 2 tablespoons, water; ¼ teaspoon, table salt

Desserts or Baked Goods
Europe
Great Britain
Fruits & Vegetables
Fruit
Make Ahead
Puddings, Custards, Gelatins, & Souffles
Fruit Desserts
Easter
Holiday

By Annie Petito ･ Appears in Cook's Illustrated July/August 2023

Years ago, we fell hard for the bright, velvety simplicity of lemon posset. Now we've used science to prepare this favorite in an array of fruity flavors.

SERVES 6

TIME 1 hour, plus 3 hours 20 minutes cooling and chilling

Grapefruit Posset with Candied Pistachios

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