Champagne & Raspberry Possets

Champagne & Raspberry Possets

2 min read

Preparation Time: 10 Minutes

Cooking Time: 5 Minutes

Serves: 2


  • 140g frozen raspberries, defrosted
  • 2 tbsp champagne
  • 200ml double cream
  • 4 tbsp golden caster sugar
  • 2 tp freeze-dried raspberries 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 2½ 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

Champagne & Raspberry Possets