Name: Champagne & raspberry possets
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
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

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Champagne & raspberry possets

Champagne & raspberry possets

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

plus 2 1/2 hrs chilling

A star rating of 4.8 out of 5.38 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal698
fat54g
saturates33g
carbs46g
sugars46g
fibre3g
protein3g
salt0.1g

Method

step 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.
step 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 2 1/2 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).
step 3

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

Recipe from Good Food magazine, November 2015

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A star rating of 4.8 out of 5.38 ratings

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