A grapefruit and mint salad can be offered with the posset to enhance its flavour. To make, dust segments of grapefruit with icing sugar and sprinkle a few shredded mint leaves on top.
A teaspoon of grenadine added to the cream gives a rich pink colour.
Single cream can be poured over the posset before serving to soften this sweet, sharp dessert.
© 2005 Gary Rhodes. All rights reserved.