Page 13 - Jagseven - Will and Fran

Raspberry Posset

Creamy raspberry posset with buttery shortbread and fresh berries

Make the raspberry posset
Preparation tasks (approx.10 minutes, 3 hours to set)

1. Put all the champagne and all but 4 raspberries into a INGREDIENTS NEEDED:
blender and blitz until smooth ( about 2 minutes).
• 00ml double cream
2. In a pan add the cream and sugar and cook gently for 3-4
minutes until the sugar is dissolved and the bring to the boil, • 150g fresh raspberries
then remove from the stove and allow to cool slightly.
• 4 tbsp caster sugar
3. Sieve the raspberries into a bowl or mixing jug and discard
the seeds • 3 tbsp champagne
or Prosecco (optional)
4. Next sieve the cream into the raspberry mixture and stir well.
EQUIPMENT NEEDED:
5. Evenly pour the mixture into glasses or ramekins, cover and • 1 medium saucepan
then refrigerate for 3 hours or overnight.
• blender, sieve

• jug

• whisk/spoon

• a serving glass
or ramekin per person