Champagne & raspberry possets

Champagne & raspberry possets

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(5 ratings)

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


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal698
  • fat54g
  • saturates33g
  • carbs46g
  • sugars46g
  • fibre3g
  • protein3g
  • salt0.1g
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  • 140g frozen raspberries, defrosted
  • 2 tbsp Champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!)



    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…

  • 200ml double cream
  • 4 tbsp golden caster sugar
  • 2 tsp freeze-dried raspberry pieces
  • shortbread biscuits, to serve


  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

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Comments, questions and tips

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16th Feb, 2017
Made this with fresh strawberries and freeze-dried strawberries (purely because that's what was available in supermarket) and it turned out beautifully. I thought it might be too runny but it set nicely after a couple of hours in the fridge.
26th Jan, 2017
Delicious and delicate! We put them in the freezer about 1-2 hours before serving them because they were too runny. Served them with homemade chocolate decorations.
7th Sep, 2016
First time I did this recipe I used ordinary caster sugar and it was perfect. Second time I used golden and was less impressed. I'm usually one to prefer brown sugar over white but certainly in this case I recommend white caster sugar.
30th Dec, 2016
The quantity of rasberries is 140g. Is this the weight of the raspberries frozen or defrosted?
goodfoodteam's picture
30th Dec, 2016
Thanks for your question. You can weigh them frozen.
28th Sep, 2016
Hi, do you think there is any reason why you couldn't use fresh raspberries for this recipe? Thanks
goodfoodteam's picture
29th Sep, 2016
Hi there,The reason for the frozen raspberries was due to it being a recipe written for the November issue of the magazine. Fresh raspberries will work just as well. Enjoy!
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