Champagne & raspberry possets
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Champagne & raspberry possets

By BBC Good Food team

The dryness of your chosen fizz works well with the delicate sweetness of this impressive posset

  • Prep:10 mins
    Cook:5 mins
    plus 2 1/2 hrs chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 698
  • fat 54g
  • saturates 33g
  • carbs 46g
  • sugars 46g
  • fibre 3g
  • protein 3g
  • salt 0.1g

Ingredients

  • 140g frozen raspberries, defrosted
  • 2 tbsp Champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!)
  • 200ml double cream
  • 4 tbsp golden caster sugar
  • 2 tsp freeze-dried raspberry pieces
  • shortbread biscuits, to serve

Method

  1. Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind. 

  2. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 21/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead).

  3. To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).

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