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
chopped salted pistachios
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.