Champagne & Raspberry Possets


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.

Credit: BBC Good Food Team


Prep time: 10 Minutes

Cook time: 5 Minutes

Serves: 2

  • 140g frozen raspberries, defrosted

  • 2 tbsp champagne

  • 200ml double cream

  • 4 tbsp golden caster sugar

  • 2 tsp freeze-dried raspberry pieces

  • shortbread biscuits, to serve