Florida Grapefruit and Wild by Tart

A Fruity Marriage.

Florida Grapefruit season is upon us and to celebrate Florida Grapefruit has partnered with Wild by Tart in Belgravia to create a delicious limited-edition dish to run on its menu from 20th February to 12th March.

The Florida Grapefruit Posset with Florida Grapefruit Jelly and Fennel Milk Meringue is a great recipe to impress everyone on Mother’s Day as it perfectly combines the sweet and refreshing flavours of the citrus fruit with the subtle scent of the fennel milk meringue. Offering a variety of flavours and textures, the elegant dessert is set to highlight Florida Grapefruit’s sweet and delicious flavour.

This is a fabulous dessert, but the jelly alone is a delicate delight!

Florida Grapefruit

Recipe: Serves 4-6

Florida Grapefruit Jelly:

200g Florida Grapefruit juice (strained)
25g caster sugar
2 gelatine leaves
Juice of one lemon

  1. Bloom gelatine leaves in ice water until soft
  2. In a small saucepan, combine grapefruit juice, lemon juice and sugar, then bring to a simmer and remove from heat
  3. Squeeze out all water from bloomed gelatine and add it to the simmered juice until dissolved
  4. Strain into the desired moulds with 40g of mixture in each
  5. Allow to set in the fridge.

Florida Grapefruit Posset:

Juice of 1 Florida Grapefruit
400g double cream
100g caster sugar

  1. Place cream and sugar in a pan and bring to a light boil, simmer for 3 minutes and take off the heat and leave to cool for a few minutes
  2. Pour into prepared moulds over the set jelly
  3. Place in fridge and leave it to set (usually a couple of hours).

Milk Meringue:

100g egg whites
200g caster sugar
25g milk powder
Sprinkle of crushed fennel seeds

  1. In a small bowl, combine sugar and milk powder, then set aside
  2. In a stand mixer fitted with a balloon whisk attachment, place whites and begin to whisk on medium/high speed
  3. Once whites get frothy, slowly start to rain in the sugar mixture, whip until it forms stiff peaks
  4. Fill a piping bag with meringue, and put a long line across a silicone baking mat on a baking tray; sprinkle on top crushed fennel
  5. Bake at 100 degrees C (gas 3) for 30 minutes or until meringue can cleanly and easily peel off the silicone baking mat.

Florida Grapefruit/thyme syrup:

250ml Florida Grapefruit juice (2 large grapefruit)
2 thyme sprigs
105g caster sugar
30ml lemon juice

  1. Bring juices and sugar to a boil, and simmer for 5 minutes
  2. Remove from the heat and add thyme
  3. Leave to infuse overnight, then strain.

To serve:

1 Florida Grapefruit, cut into segments
Small bunch of micro fennel fronds

  1. Take the posset and stand in a bowl full of hot water for a few seconds, being careful to not get any water on the posset itself.
  2. Place a plate on top of the posset and flip over in one motion, place the plate the right way up on your surface. Slowly remove the mould from the plate, exposing the posset and jelly.
  3. Clean up with a cloth any cream that could have melted away from the posset onto the plate. Drizzle around the plate the grapefruit thyme syrup, place the Florida Grapefruit segments on top of the syrup, then place the meringue on top of the jelly. Garnish with micro fennel fronds.