1. Collect together your equipment (see Recipe Notes below) and ingredients.

2. Grate the grapefruit zest directly into a saucepan. Remove 1 teaspoon of zest into a small bowl. Cover with cling film and set aside.

3. Cut a thin slice from the centre of the grapefruit and set aside to decorate the tops of the posset later. Squeeze the juice from the grapefruit. You need around 75ml. If you have much more, reduce it in a saucepan over a moderate heat.

4. Add the cream and sugar to the grapefruit zest in the saucepan and bring to the boil, over a moderate temperature. As soon as it comes to the boil, reduce the heat and simmer for 2 – 3 minutes.

5. Add the grapefruit juice to the posset and stir well. Allow to cool for 5 minutes.

6. Strain the posset through a sieve over a jug.

7. Now pour the posset equally into serving glasses, cups or ramekins. This quantity will make 3 – 6 servings, depending on the size of the dishes.

8. Refrigerate to set. This will take a minimum of 2 – 3 hours. Cover with cling film if leaving overnight.

Decorate and Serve:

1. Just before serving, mix the 1 teaspoon zest with 2 teaspoons caster sugar and rub together with your fingertips.

2. Decorate each posset with a small wedge of pink grapefruit and a sprinkling of grapefruit sugar.

3. Serve as is or with a crunchy biscuit, such as shortbread or a crispy ginger cookie.