Prosecco & Raspberry Posset

prosecco and raspberry posset
prosecco and raspberry posset

Prosecco and Raspberry Posset

A boozy twist perfect for Valentines.
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Course: Dessert
Cuisine: British
Keyword: Valentines day
Prep Time: 20 minutes
Setting time:: 6 hours
Total Time: 6 hours 20 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.

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