Post: Posset

INGREDIENTS:

• 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

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 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).
3. To serve, remove the possets from the fridge and add some shortbread biscuits.

Enjoy!

This recipe is adapted from BBC Good Food

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