Champagne and raspberry possets
The dryness of your chosen fizz works well with the delicate sweetness of this impressive posset
140g frozen raspberries, defrosted 2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!) 200ml double cream 4 tbsp golden caster sugar 2 tsp freeze-dried raspberry 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 21/2 mins, stirring constantly. Turn off the heat and stir in the raspberrychampagne 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 them ahead).
3
To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes on bbcgoodfood.com).
PREP: 10MINS COOK: 5 MINS PLUS 2 1/2 HRS CHILLING SERVES 2