One of the greatest joys of winter in South Australia, fresh citrus fruits pulled straight from the tree can be celebrated in the kitchen in so many ways.

Recipes and Styling Natalie Homan | Photographs Brendan Homan

Grapefruit posset with grapefruit & ginger compote and shortbread crumb
serves 6

for posset
600ml thick cream
150g caster sugar
125ml ruby grapefruit juice

for compote
2 ruby grapefruit, peeled & segmented
¼ cup caster sugar
2 tbsp julienned ginger

for shortbread
125g salted butter, softened
45g icing sugar
150g plain flour

Place cream and sugar into a medium saucepan, bring to the boil over medium heat and simmer for 3 minutes, stirring regularly. Set aside to cool for 2 minutes. Add grapefruit juice, mix well and strain into a jug. Divide between 6 serving bowls or glasses. Cover and refrigerate until set (about 4 hours).

To make the compote, place grapefruit segments into a small bowl. Place sugar, ginger and ¾ cup water into a small saucepan. Bring to the boil, stir to dissolve the sugar and simmer for 10 minutes. Pour over the grapefruit. Allow to chill in the refrigerator.

Preheat oven to 160C. Beat butter in a stand mixer until smooth. Add icing sugar and beat until combined. Add flour and mix until a rough dough forms. Turn out onto the kitchen bench and form into a disc. Place between two sheets of baking paper and roll out until 0.5cm thick. Place onto a baking tray and remove the top layer of baking paper. Bake in the oven for 12 minutes or until lightly golden. Set aside to cool.

To serve, spoon compote over each posset dish and crumble over the shortbread.

 

This recipe first appeared in the July 2022 issue of SALIFE magazine.