pink grapefruit posset with cardomom filo crisps and bitter chocolateDESSERTS
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serves 4
Ingredient
Quantity
Tip
2 pink grapefruits


1 lemon


400ml double cream


2 tbsn grenidine


100g caster sugar


100g bitter chocolate


fennel tops for garnish


filo crisps-


six sheets of filo pastry8 cardomom pods200g caster sugar40g butter


1. first make a caramel by heating 200g of sugar in a pan with a tbsn of water until golden and toffee like, pour onto baking sheet and allow to cool.2.heat the cream,sugar and juice of the lemons and grapefruits. bring to boil and simmer for 2 minutes to allow sugar to dissolve, bring of the heat and allow to cool3.when cooled to blood temp 37oc add grenidine stir to enhance the apperence. pour into 4 wide martini gasses and place into refridgerater to set.4.break the now set caramel sheet into bite size pieces and place in food processer,blitze until fine and dust like,toast cardomom pods off in a pan and smash with the back of your knife to release the cardomom seeds add to caramel dust.5.now melt the butter and brush one sheet of filo then sprinkle a even layer of cardomom sugar over and repeat this tree times,cut into small rectangles and lay out spaced on to a baking sheet and bake until golden, allow to cool.6.to serve place the posset glasses onto rectangle plate s and garnish with tender fennel shoots and shards of biter chocolate