Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Champagne & raspberry possets   (recipe courtesy www.bbcgoodfood.com)

Ingredients 

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

Method

STEP 1
Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). 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.

STEP 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 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. 

Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead).

STEP 3
To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah cooks Champagne &amp; raspberry possets   (recipe courtesy www.bbcgoodfood.com)
Ingredients 
140g frozen raspberries, defrosted  2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!)  200ml double cream  4 tbsp golden caster sugar  2 tsp freeze-dried raspberry pieces shortbread biscuits, to serve
Method
STEP 1 Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). 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.
STEP 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 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. 
Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead).
STEP 3 To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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