CHAMPAGNE & RASPBERRY POSSETS
The dryness of your chosen fizz works well with the delicate sweetness of this impressive posset
Provided by Good Food team
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- 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.
- 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).
- To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).
Nutrition Facts : Calories 698 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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