Prosecco and Raspberry Posset
A boozy twist perfect for Valentines.
Print Pin RateCourse: Dessert
Cuisine: British
Keyword: Valentines day
Prep Time: 20 minutes minutes
Setting time:: 6 hours hours
Total Time: 6 hours hours 20 minutes minutes
Servings: 2
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
Instructions
- 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.