As part of a quest to compose an incredible meal -- with admittedly limited experience in cooking-- I did a practrice run of a "Master Chef" recipe by Ryan Stafford: Pink grapefruit possetL See
Followed the recipe exactly as written, and the flavour is ***amazing*** -- but it hasn't set in the slightest in over 4-1/2 hours - very liquid.
The pink grapefuit were really juicy and a specific measure for the juice isn't isn't given in his recipe. This is my first try at a posset, so wonder if there's some secret tip, perhaps a ratio of juice to cream?
Would love to give it another go,, Suggestions for fixing it or what to do on the next go will be welcome.