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Prep
25 minutes
Total
4 hours
Serves
US | Metric
Ingredients
-
140 g Frozen raspberries
-
40 ml Prosecco
-
240 ml Double cream
-
80 g Golden caster sugar
-
1 Lemon, juiced
-
2 tsps Freeze dried raspberries
-
Fresh raspberries to garnish
-
Shortbread to serve
Prosecco & Raspberry Posset
Impress your other half with this twist on a classic. This can be made the day before, buy shop bought shortbread to skip a step. I'm sure you'd rather spend more time with the one you love on Valentines day.
- Blitz the frozen raspberries with the prosecco until it is completely smooth.
- Push the pureé through a sieve to get rid of any pulp.
- Put the cream and the sugar into a saucepan, heat over a medium heat until the sugar has dissolved. The increase the heat and boil rapidly for 2-3 minutes, stirring constantly.
- Take the cream off the heat and add the raspberry + prosecco pureé. Then add the juice of one lemon, stir well and leave it to cool in the pan for about 15 minutes.
- Divide the mixture between glasses or ramekins, then place into the fridge to chill for at least 4 hours.
- To serve, sprinkle the freeze dried raspberries over the top. Garnish with the fresh raspberries.
- This goes well with shortbread. For these I bought some lavender flavoured, heart shaped shortbread from Waitrose.
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Prosecco & Raspberry Posset
Impress your other half with this twist on a classic. This can be made the day before, buy shop bought shortbread to skip a step. I'm sure you'd rather spend more time with the one you love on Valentines day.
Prep
25 minutes
Total
4 hours
Serves
US | Metric
favorite
print
share
Ingredients
-
140 g Frozen raspberries
-
40 ml Prosecco
-
240 ml Double cream
-
80 g Golden caster sugar
-
1 Lemon, juiced
-
2 tsps Freeze dried raspberries
-
Fresh raspberries to garnish
-
Shortbread to serve
- Blitz the frozen raspberries with the prosecco until it is completely smooth.
- Push the pureé through a sieve to get rid of any pulp.
- Put the cream and the sugar into a saucepan, heat over a medium heat until the sugar has dissolved. The increase the heat and boil rapidly for 2-3 minutes, stirring constantly.
- Take the cream off the heat and add the raspberry + prosecco pureé. Then add the juice of one lemon, stir well and leave it to cool in the pan for about 15 minutes.
- Divide the mixture between glasses or ramekins, then place into the fridge to chill for at least 4 hours.
- To serve, sprinkle the freeze dried raspberries over the top. Garnish with the fresh raspberries.
- This goes well with shortbread. For these I bought some lavender flavoured, heart shaped shortbread from Waitrose.
More from
Discover what else is on CooklyBookly