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Four winter berry & white chocolate pots

Winter berry & white chocolate pots

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 8 hrs chilling
  • More effort
  • Serves 6

Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving

  • Vegetarian
Nutrition: Per serving


  • pomegranate seeds , to serve

For the white chocolate layer

  • 100ml double cream
  • 200g white chocolate , chopped
  • 2 large lemons , zested

For the berry layer

  • 300g mixed frozen berries , defrosted
  • 150g frozen raspberries
  • 2 tbsp lemon juice
  • 600ml double cream
  • 160g golden caster sugar

For the pistachio shortbread

  • 100g unsalted butter , softened
  • 50g golden caster sugar
  • 135g plain flour
  • 50g pistachios , finely chopped, plus extra to serve


  • STEP 1

    For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.

  • STEP 2

    For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.

  • STEP 3

    Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.

  • STEP 4

    When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

Goes well with

Recipe from Good Food magazine, November 2019


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A star rating of 2.5 out of 5.4 ratings

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