Champagne & Raspberry Possets Image

Champagne & Raspberry Possets

METHOD

  • Put the raspberries and champagne in a food processor and liquidize to a puree. Pour into a sieve over a bowl and using a spatula push all the liquid through until all you have left are the seeds. Scrape the bottom of the sieve in to the bowl and discard the seeds
  • Gently warm the cream and the sugar until it is dissolved. Turn up to a high heat and boil rapidly for 2 ½ minutes stirring constantly with a whisk.
  • Remove from the heat and mix with the raspberry liquid.
  • Allow to cool for around 15 minutes before dividing between two glasses or ramekins.
  • Place in the fridge and allow to cool until set. Overnight is best if you make the day before.
  • To serve, remove from the fridge and sprinkle with the freeze-dried raspberries.
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