
Winter berry & white chocolate pots
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
- pomegranate seedsto serve
For the white chocolate layer
- 100ml double cream
- 200g white chocolatechopped
- 2 large lemonszested
For the berry layer
- 300g mixed frozen berriesdefrosted
- 150g frozen raspberries
- 2 tbsp lemon juice
- 600ml double cream
- 160g golden caster sugar
For the pistachio shortbread
- 100g unsalted buttersoftened
- 50g golden caster sugar
- 135g plain flour
- 50g pistachiosfinely chopped, plus extra to serve
Nutrition: Per serving
- kcal1069
- fat84g
- saturates51g
- carbs67g
- sugars56g
- fibre5g
- protein8g
- salt0.3g
Method
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.