Blog Recipe Of The Week

Champagne & Raspberry Possets


Having a relaxing night in this Valentines? These Champagne & Raspberry Possets are THE perfect dessert for you and a loved one from BBC Good Food.


Serves 2 | Prep: 10 minutes | Cook 5 Mins plus 2½ hours chilling | Difficulty: Easy

140g frozen raspberries, defrosted
2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you prepared dinner!)
200ml double cream
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces
Shortbread biscuits, to serve


Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the pureé is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.

Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2½ mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne pureé. Cool for 15mins before dividing between 2 small pots or glasses. Chill for 30 minutes, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hours more until set (or overnight if you’re making ahead)

To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes on

The perfect end to any Valentines date night, dig in!