4.0
(7)
Your folders
Your folders
Export 6 ingredients for grocery delivery
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.
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.
Your folders
bbcgoodfood.com
5 minutes
Your folders
bbcgoodfood.com
3 minutes
Your folders
guavarose.com
Your folders
deliciousnotgorgeous.com
40 minutes
Your folders
damnspicy.com
5.0
(7)
60 minutes
Your folders
braziliankitchenabroad.com
5.0
(2)
5 minutes
Your folders
dessertsrequired.com
5.0
52
Your folders
dessertsrequired.com
Your folders
sortedfood.com
Your folders
cocoandash.com
5.0
(6)
60 minutes
Your folders
alicaspepperpot.com
Your folders
worldfoodwine.com
105 minutes
Your folders
kingarthurbaking.com
4.0
(3)
16 minutes
Your folders
corporate.lundsandbyerlys.com
Your folders
allrecipes.com
3.9
(10)
Your folders
thefeedfeed.com
4.0
(13)
3 minutes
Your folders
greensnchocolate.com
5.0
(1)
10 minutes
Your folders
wintersweetz.com
5.0
(5)
Your folders
olivemagazine.com