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Ingredients
Method
- 150g frozen raspberries, defrosted
- 2 tbsp sparkling wine
- 200ml heavy cream
- 4 tbsp sugar
- 2 tsp freeze-dried raspberries
- Buttery biscuits, to serve
- Pop the wine and raspberries in a blender and whizz until smooth, then pass through a sieve to remove any seeds. Put the cream and sugar in a saucepan, and gently heat until the sugar is dissolved. Boil vigorously for 2 mins, stirring continuously, then remove from the heat and stir in the wine and raspberry purée. Chill for 15 mins, then divide into two glasses.
- Chill the possets in the fridge for 40 mins, then sprinkle with freeze-dried raspberry pieces and serve with some shortbread biscuits or similar.
10 mins
2 serving
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