Simmer cream with sugar, add citrus juice, and then wait for chemistry to kick in. The acidity in the citrus juice works to gently thicken and set the cream into a rich and velvety pudding. With no distracting eggs, cornstarch, or gelatin needed to thicken the possets, you get pure dairy richness primed to showcase the flavors of your choice—in this case, zingy grapefruit and sharp but floral guava. Reducing the cream on the stovetop is not optional—it helps remove excess moisture for perfectly set possets (i.e., spoonable and just barely bound).
What you’ll need
Large Saucepan
$75 At Amazon
Whisk
$14 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Mesh Sieve
$16 At Amazon
Small Saucepan
$160 At Amazon
Recipe information
Yield
4 servings
Preparation
Possets
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.
Jelly and assembly
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.
