Possets go back to Elizabethan times, when milk, cream and sugar started to become more commonplace, particularly in cities. This was the start of the spread of city dairies and the spread of Mediterranean sugar production. Possets are basically sweetened fruit purees beaten with cream. They are easy to make, delicious and lend themselves well to a Valentine’s day dessert. This version includes champagne (or whatever fizz you prefer, whether that’s prosecco, cava or something else) but it must be a dry champagne. My personal favourite for this is a brut Methode Cap Classique from South Africa as it has a biscuity dryness that lends itself well to the dessert. You only need two tablespoons of the fizz, so use a champagne topper and keep the remainder in the fridge to serve with the meal. I would suggest serving the possets with home-made shortbread biscuits (I’m providing a recipe for Valentine’s day shortbread biscuits next). This dessert can also be made a day ahead.
Prep time 10 mins/Cook time 5 mins/Serves 2 (plus 150 minutes chilling time)
Ingredients:
140g (4 oz) frozen raspberries, defrosted
2 tbsp champagne
200ml (4/5 cup) double (heavy) cream
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces
shortbread biscuits, to serve
Method:
Combine the raspberries and Champagne (or other dry fizz) in a mini food processor or blender (or use a jug and a hand blender). Blitz to break up the raspberries, then run the motor until the purée is as smooth as you can get it. Turn it into a fine-meshed sieve and use the back of a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind in the sieve.
Combine the cream and sugar in a saucepan and warm gently until the sugar dissolves. Increase the heat until just boiling, then boil vigorously for 2 1/2 minutes, stirring constantly. Take off the heat and stir in the raspberry-Champagne purée. Turn into a bowl and set aside to cool for 15 mins before dividing between two small pots or glasses. Transfer to your refrigerator and chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces. Return to the refrigerator and chill for at least 2 hrs 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 use my recipe for cherry shortbread hearts, next).
