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Grapefruit Possets

Grapefruit Possets


Grapefruit Possets

makes 4 small bowls or cups

posset portion adapted from Donna Hay


for the possets:

2 cups heavy (double) cream

1/2 cup (100 grams) sugar

1/4 cup (from 1/2 a grapefruit) grapefruit juice

drop of red food coloring, if desired

for the Ritz crumble:

1/2 sleeve Ritz crackers, slightly crushed (but not into fine crumbs)

3 tablespoons butter

big pinch salt

2 tablespoons sugar

1 tablespoon milk powder

to assemble:

chopped salted pistachios

thyme leaves

softly whipped cream


Make the possets: place the cream, sugar, and a drop of red food coloring (optional) into a small saucepot and bring to a boil, stirring constantly to prevent a skin from forming.

Boil for 2 minutes.

Remove from heat and stir in grapefruit juice; set aside for 5 minutes.

Ready 4 small (3/4 cup capacity) bowls or ramekins by placing on a baking sheet or in a baking pan that fits in your fridge.

After 5 minutes, pour the posset mixture into the ramekins and set in the fridge to set, at least 8 hours.

Make the ritz crunch: melt the butter in a large nonstick skillet.

Add the sugar, salt, milk powder, and Ritz crackers and stir until all the butter is absorbed and the seasonings are stuck to the crackers, about 5 minutes.

Continue to gently stir and toast, until the crunch becomes fragrant and begins to darken slightly; about 5 more minutes.

Remove from heat and allow to cool completely; can be stored in an airtight container for up to a day.

To finish the possets, garnish each with a sprig of thyme and a few chopped pistachios; top with ritz crunch and softly whipped (unsweetened) cream.

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