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This single serving grapefruit posset is a smooth, creamy no bake dessert made with heavy cream, sugar, and fresh grapefruit juice. After a short simmer on the stovetop and a few hours in the refrigerator, it sets into a silky citrus custard perfectly portioned for one.
Featured Comment
“Quite possibly the best thing I have ever tasted!”
– Ranae
Why You’ll Love This Recipe
- Quick and Easy: Made with just a few ingredients and minimal prep, this single serving dessert comes together on the stovetop in minutes.
- Small Batch: This recipe makes one perfectly portioned grapefruit posset, ideal when you want dessert for one.
- Creamy and Bright: Rich heavy cream sets into a smooth custard balanced by fresh grapefruit’s natural tartness.
- No Oven Needed: This is a simple no bake dessert that sets beautifully in the refrigerator.
- Easy to Customize: Swap grapefruit with lemon, lime, or orange to create different citrus posset variations.
The first time I made a grapefruit posset, I was amazed at how cream, sugar, and fresh citrus could turn into something so smooth and elegant. After a few hours in the refrigerator, the mixture transforms into a silky custard with a bright grapefruit finish that feels light but still satisfying.
I love making this small dessert when I want something simple and citrusy. It’s sweet, slightly tart, and perfectly portioned for one quiet moment at the table.
Looking for more single serving desserts? Try our individual lemon posset or lime posset for one. You might also like our flan for one or our creamy custard for one.
Ingredients
- Heavy Cream: Use heavy cream or heavy whipping cream. The high fat content is essential for a smooth, thick grapefruit posset. Do not substitute milk or half and half, as they will not set properly. If you have extra cream, use it in a single serving vanilla pudding or a small icebox cake.
- Sugar: Granulated sugar sweetens the posset and balances the natural tartness of the grapefruit.
- Grapefruit Juice: Freshly squeezed grapefruit juice gives the brightest citrus flavor and helps thicken the cream as it chills. Bottled juice can be used if needed, but choose one without added sugar. Extra juice can be used in our single serve citrus glazed carrots or in a mini grapefruit cake.
- Grapefruit Zest: Finely grated zest adds concentrated citrus flavor and enhances the aroma. It is optional but highly recommended for a stronger grapefruit taste.
- Vanilla Extract: A small amount of vanilla rounds out the flavor and adds warmth without overpowering the citrus.
How To Make A Grapefruit Posset
These photos and instructions help you visualize how to make this single serving posset. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the Cream: In a small saucepan, combine the heavy cream and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches a steady simmer. Let it gently simmer for 8 to 12 minutes.
- Add the Flavorings: Remove the pan from the heat. Stir in the grapefruit juice, vanilla extract, and grapefruit zest. Let the mixture sit for 5 minutes.
- Chill to Set: Pour into a 10-ounce ramekin or small dessert dish. Cover and refrigerate for at least 3 to 4 hours, or until fully set and firm around the edges.
Expert Tips
- Use Full-Fat Cream: Heavy cream is essential. Lower fat dairy will not thicken properly.
- Simmer Long Enough: Let the cream simmer for the full 8 to 12 minutes. This reduces the liquid slightly and helps the posset set.
- Do Not Boil Rapidly: Maintain a steady simmer with small bubbles and visible steam. A rolling boil can affect texture.
- Use Fresh Grapefruit Juice: Fresh juice has the right acidity to thicken the cream and gives the best flavor.
- Chill Completely: Refrigerate for at least 3 to 4 hours. The posset should feel firm around the edges and softly set in the center.
- Make Ahead: This grapefruit posset can be made up to 2 days in advance and stored covered in the refrigerator.
Frequently Asked Questions
A grapefruit posset is a creamy British dessert made by simmering heavy cream and sugar, then adding grapefruit juice. The citrus thickens the cream as it chills, creating a smooth custard without eggs or gelatin.
The acid in fresh grapefruit juice reacts with the hot cream, causing it to thicken naturally as it cools. No gelatin or cornstarch is needed.
Posset may not set if the cream was not simmered long enough, if lower fat dairy was used, or if the juice did not have enough acidity. Always use heavy cream and simmer for 8 to 12 minutes.
It’s not recommended. Sugar does more than sweeten the posset. It helps create the smooth texture and balances the natural tartness of the grapefruit juice. Reducing it may affect both the flavor and how well the posset sets.
Yes. Lemon, lime, or orange juice can be used to make other citrus posset variations.
The difference is how they set. Panna cotta uses gelatin to thicken the cream, while a posset sets naturally from the acid in citrus juice. Posset typically contains just cream, sugar, and citrus, with no gelatin needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this grapefruit posset or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Grapefruit Posset For One
Equipment
Ingredients
- 1 cup heavy cream
- 2 ½ tablespoons sugar
- 3 tablespoons grapefruit juice
- ¼ teaspoon vanilla extract
- ¼ teaspoon grapefruit zest (optional)
Instructions
- In a small saucepan, combine the heavy cream and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches a steady simmer. Let it gently simmer for 8 to 12 minutes.
- Remove the pan from the heat. Stir in the grapefruit juice, vanilla extract, and grapefruit zest. Let the mixture sit for 5 minutes.
- Pour into a 10-ounce ramekin or small dessert dish. Cover and refrigerate for at least 3 to 4 hours, or until set with firm edges and a softly set center.
Notes
- Use Full-Fat Cream: Heavy cream is essential. Lower fat dairy will not thicken properly.
- Simmer Long Enough: Let the cream simmer for the full 8 to 12 minutes. This reduces the liquid slightly and helps the posset set.
- Do Not Boil Rapidly: Maintain a steady simmer with small bubbles and visible steam. A rolling boil can affect texture.
- Use Fresh Grapefruit Juice: Fresh juice has the right acidity to thicken the cream and gives the best flavor.
- Chill Completely: Refrigerate for at least 3 to 4 hours. The posset should feel firm around the edges and softly set in the center.
- Make Ahead: This grapefruit posset can be made up to 2 days in advance and stored covered in the refrigerator.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Quite possibly the best thing I have ever tasted! I love grapefruit. I would have this three times a week if I could, calories, ya know.
I’m so happy you enjoyed it!
Can this posset be made with orange or other citrus? I cannot have grapefruit.
Thanks
Yes, you can. We have a lemon and a lime posset recipe on our website. An orange posset is in our cookbook. All are wonderful.
Hi! Love your dishes!! Can you use Splenda or diabetic sugars in this?
I haven’t tested this recipe using Splenda or any other alternative sugars but other readers have tried it and tell me that it works.