Champagne And Raspberry Possets

Champagne And Raspberry Possets With Shortbread. Hello friends. So how are you today? Are you looking for any afternoon tea recipe ideas? Or something for your summer garden parties?

Champagne and Raspberry Possets with shortbread Anyone? So yummy! With this beautiful recipe for Champagne and Raspberry Possets with Shortbread, indulge in the delicious pairing of Champagne and raspberries.

This sophisticated dessert is made up of silky smooth possets that have been infused with Champagne’s frothy richness and are the perfect complement to the vivid tanginess of ripe raspberries.

The buttery, flaky shortbread on top makes this dish very delicious. This tempting fusion of tastes and textures is sure to please your palate.

How To Make Champagne And Raspberry Possets With Shortbread:

Champagne And Raspberry Possets With Shortbread.

Table Of Contents:

• Firstly, Champagne And Raspberry Possets With Shortbread Ingredients.
• Secondly, Champagne And Raspberry Possets With Shortbread Method.
• Thirdly, Other Recipe Ideas.

Serves: 2

For The Possets:

• 140g frozen raspberries, defrosted
• 2 tbsps Champagne
• 200ml double cream
• 4 tbsps golden caster sugar
• Freeze dried raspberries, to decorate

The Shortbread Biscuits:

• 200g butter or margarine (can be dairy-free)
• 1 tsp vanilla essence
• 100g caster sugar
• 300g plain flour, sifted
• Munchy Seeds Mix (Honey Seeds, Super Berry, Choccy Apricot)

How To Make:

Method:

1. Firstly, put the raspberries and Champagne in a mini food processor or blender and whizz until the purée 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.
2. 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 minutes, stirring constantly. Turn off the heat and mix in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses.
3. Last but not least, chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hours or more until set.
4. To make the shortbread, cream the butter, vanilla and sugar together. Stir in the flour and Munchy Seeds and blend into the dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
5. Preheat the oven to 160°C/140°C(fan) and line a baking tray with parchment paper.
6. Once the dough is chilled, roll out to approximately ½cm thick and cut into hearts using a heart-shaped cookie cutter.
7. Place on the baking sheet and bake for 12–15 minutes until golden brown.
8. To serve, remove the possets from the fridge and serve with the heart-shaped shortbread biscuits.

How To Make Champagne And Raspberry Possets With Shortbread:

So what do you think of this Champagne And Raspberry Possets With Shortbread recipe? Do you also fancy making some? Recipe and image courtesy of Munchy Seeds.

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Champagne And Raspberry Possets With Shortbread:

Champagne And Raspberry Possets With Shortbread. Claire Justine Oxox- Over 50s Lifestyle Blog.  Follow along On Facebook And Instagram for more fun posts.