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Champagne & raspberry possets

Champagne & raspberry possets

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A star rating of 4.7 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 1/2 hrs chilling
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal698
fat54g
saturates33g
carbs46g
sugars46g
fibre3g
protein3g
salt0.1g
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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

  • 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).

Goes well with

Recipe from Good Food magazine, November 2015

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Overall rating

A star rating of 4.7 out of 5.28 ratings
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