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 until 12^th March.

We actually tried it at the restaurant and it really is delicious, so we’re happy to run the recipe

The Florida Grapefruit Posset with Florida Grapefruit Jelly and Fennel Milk Meringue is a beautiful dessert that 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. 

With the perfect balance of sweet and tart flavours, Florida Grapefruit is at its best from January to March, the coldest season in Florida. Thanks to the abundance of sunshine throughout the year, Florida Grapefruit is naturally sweeter and juicier than the average grapefruit found on UK supermarket shelves. 

Wild by Tart

3-4 Eccleston Yard, 

London, 

SW1W 9AZ 

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 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 over 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 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 KitchenAid fitted with a 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 stiff peaks

4. Fill a piping bag with meringue, and put long line across a silicone baking mat on a baking tray, sprinkle on top crushed fennel 

5. Bake at 100 degrees C (fan 3) for 30 minutes or until meringue can cleanly and easily peel off the silicone baking mats

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 submerge 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. Clear 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.