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Grapefruit and white chocolate possets with shortbread

The science behind posset is fascinating. When you add acidic lemon juice to milk, it curdles, but cream’s higher fat percentage limits its ability to follow suit. Instead, the acidified cream thickens and becomes silky and smooth. I add white chocolate to my posset as its creamy sweetness really lifts the sharp yet fragrant grapefruit to a new level.

MAKES 6 POSSETS AND 10–12 BISCUITS

PREP TIME: 15 MINS PLUS CHILLING

COOKING TIME: 20–22 MINS

500ml double cream

150g caster sugar

100g white chocolate, chopped

Juice of ¹/₂ lemon

Grated zest and juice of 1 small unwaxed pink grapefruit

Icing sugar, white chocolate curls and grapefruit zest, to decorate

GRAPEFRUIT SHORTBREAD

115g plain flour

35g caster sugar

75g cold butter, cubed

Grated zest of 1 small unwaxed pink grapefruit

1 Pop 6 shallow glasses into the freezer to chill. You can use any style of glass for this recipe, but the deeper the glasses, the longer the posset will take to set.

2 Pour the cream into a large heavy-based saucepan and add the sugar. Heat over a low heat, stirring, until the grains of sugar have dissolved, then turn up the heat and boil for 2 minutes, stirring constantly. The boiling cream will double or triple in size, so make sure you’ve chosen a large enough saucepan. Remove from the heat and stir in the chopped white chocolate.

3 Keep stirring until no lumps of chocolate remain, then pour in the lemon juice and the zest and juice of the grapefruit, and mix thoroughly. The mixture will thicken as the acid is added to the milk.

4 Pour the posset mixture into the chilled glasses and place the glasses in the freezer for 45 minutes to set, then enjoy immediately or transfer to the fridge until you’re ready to serve. If you’re making these ahead of time you can keep them in the fridge without using the freezer, where they will take around 3 hours to set. Dust the top of the set possets with icing sugar then decorate with white chocolate curls and grapefruit zest.

5 While the possets are chilling, make the shortbread. Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking parchment. Place the flour, caster sugar and butter in a food processor and pulse until the mixture begins to clump together, then add the grapefruit zest. You could do this in a large bowl and use your fingers to rub the butter into the flour. Tip out on to a large sheet of cling film, then roll into a log and freeze for at least 15 minutes.

6 Unwrap the dough and slice into 10–12 rounds using a sharp knife. Arrange on the lined baking tray and bake for 10–12 minutes, until a pale golden brown. Remove from the oven and then leave to cool completely. Serve the shortbread with the chilled, set possets.