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  2. champagne recipe

Champagne & Raspberry Possets

These possets are perfect for Valentine’s Day. - by Amy Sinclair
  • 25 Mar 2019
Champagne & Raspberry Possets
Prep: 10 Minutes - Cook: 150 Minutes - Easy - Serves 2
Proudly supported by

If you don’t want to splash out on Champagne, buy Cava rather than Prosecco – the dryness works nicely with the sweet raspberries and cream.

Ingredients

140g/5oz frozen raspberries, defrosted

2 tbsp Champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!)

200ml/7fl oz double cream

4 tbsp golden caster sugar

2 tsp freeze-dried raspberry pieces

shortbread biscuits, to serve

Method

  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 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.

PER SERVING 

698 kcals • fat 54g • saturates 33g • carbs 46g • sugars 46g • fibre 3g • protein 3g • salt 0.1g

  • summer fruit recipes
  • dinner party desserts
  • chilled summer dessert recipe ideas
  • champagne recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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