Champagne and raspberry possets

• frozen raspberry↗140g g

  thawed

• champagne↗2 tbsp tbsp

  (buy a mini bottle and enjoy a glass while cooking dinner!)

• heavy cream200ml ml
• golden sugar↗4 tbsp tbsp
• lyophilized raspberry↗2 tsp tsp

  pieces

• shortbread cookies↗

  for serving

Step-by-step instructions

1. 1

   Place the raspberries and champagne in a mini‑blender or food processor (or use a pitcher and hand blender). Blend until the purée is as smooth as possible, then press as much of it as you can through a sieve using a wooden spoon or spatula. Discard the remaining seeds.

2. 2

   Put the cream and sugar in a saucepan and gently heat until the sugar dissolves. Increase the heat to a boil, then boil vigorously for 2 ½ minutes, stirring constantly. Remove from heat and add the raspberry‑champagne purée. Cool for 15 minutes, then divide the mixture between two small cups or glasses. Chill for 30 minutes, then sprinkle with frozen raspberry pieces and chill for at least another 2 hours until set (or leave overnight if preparing in advance).

3. 3

   To serve, remove the possets from the refrigerator and add a few shortbread cookies (store‑bought or made using the shortbread cookie recipe on bbcgoodfood.com).