Raspberry and Sparkling Wine Posset
Raspberry and Sparkling Wine Posset



  • 140g defrosted frozen raspberries
  • 2 tbsp sparkling wine
  • 200ml heavy cream
  • 4 tbsp sugar
  • 2 tsp freeze-dried raspberry pieces
  • Place the wine and defrosted raspberries in a blender and whizz to a smooth puree. Push the puree through a sieve to remove the seeds.
  • Warm the cream and sugar in a saucepan, then increase the heat until just boiling and stir constantly for 2.5 mins. Remove from the heat and stir in the raspberry and wine coulis, then cool for 15 mins before dividing between 2 glasses. Chill for 30 mins, then sprinkle with raspberry pieces and chill for a further 2 hours before serving with biscuits.
10 mins
2 serving

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