Champagne & raspberry possets

Champagne & raspberry possets

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(22 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


  • 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 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).

  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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Jessica Ronan's picture
Jessica Ronan
20th Dec, 2019
I love this recipe, I have made it numerous times now and it never fails me! I've just read the comments and felt compelled to give my version of the story....if you follow the instructions it will never fail....yeah it's a crazy pink when you first make it but that settles down and turns a beautiful blush colour. It will set if you boil it profusely for exactly 2 and a half minutes. I always add a dash more champers to get that sexy oomph. Add white chocolate to your homemade shortbread and you will literally be in heaven baby yeah x
12th Feb, 2019
As others mentioned the set was a little soft. However I left it in the fridge for 2 days and was perfect then. Eating it with the shortbread biscuit was the perfect combination of flavours! Didn't really taste the champagne either. I substituted for frozen strawberries as that's what I had to hand and the colour turned out exactly as in the picture.
8th Jan, 2019
I made this for 14 people (the recipe x 8 made enough for 18-20). I was a little disappointed. It tasted ok but a little dull. Couldn't really detect the champagne flavour. The set was a little too soft so I agree with another reviewer that it needs to be boiled for a bit longer. Also it came out a rather hectic pink, not the pretty pale pink in the picture. Will probably find another recipe to do next time
20th Oct, 2017
I was serving 4 so doubled the recipe, used fresh raspberries, ordinary caster sugar and left in fridge overnight to set. They set but were slightly too soft. Still found them tasty, light and refreshing. I think I needed to boil the cream for longer to reduce the water content. I served them with warmed shortbread made the night before – which I would fully recommend. I used this shortbread recipe but replaced orange zest with lemon zest (you don't use the whipped cream) -
22nd Apr, 2017
Used this as one of 2 desserts, when we had friends for dinner. I didn't bother with the shortbread. Made the day before, so had plenty of time to set - was very tasty, not heavy, quite refreshing, will definitely make again. the only time consuming bit is getting the seeds out, but definitely worth the effort. I see others have tried different fruits - I plan to do the same, always like a bit of experimenting. Will let you know how things go :-)
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.
Emz Thrower's picture
Emz Thrower
11th Feb, 2018
These look a great treat for Valentines! But, I have to ask, 698 calories per serving, surely this can't be right? Also, can I make these 2 days in advance and freeze them? It's just I already have a lot to juggle on the night and this would free me up some time, and stress :D
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. We wouldn't recommend freezing these but you can make them the day before and refrigerate.
26th May, 2017
Can you use prosecco instead of champagne?
goodfoodteam's picture
29th May, 2017
Thanks for your question. Yes, you can! It tends to be a bit sweeter but will work fine.
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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