Winter berry & white chocolate pots

• pomegranate seeds↗

  to serve

• double cream↗100ml ml
• white chocolate↗200g g

  chopped

• large lemons↗2

  zested

• mixed frozen berries300g g

  defrosted

• frozen raspberries↗150g g
• lemon juice↗2 tbsp tbsp
• double cream↗600ml ml
• golden caster sugar↗160g g
• unsalted butter↗100g g

  softened

• golden caster sugar↗50g g
• plain flour↗135g g
• pistachios↗50g g

  finely chopped, plus extra to serve

Step-by-step instructions

1. 1

   For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.

2. 2

   For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.

3. 3

   Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.

4. 4

   When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.