RASPBERRY & PROSECCO POSSET

Serves
BoneBone
Cooks In
Cooking Time 4hr 15mins

Ingredients

180g Fresh Scotty Brand Raspberries
4 Tbl Prosecco (Miniature Bottle)
250ml Double Cream
5 Tbl Golden Caster Sugar
1/2 Fresh Vanilla Pod, split into 2 and seeds removed.
Mint for Garnish
Miniature Meringues to garnish.

METHOD

  1. Add the fresh raspberries and Prosecco to a food processor or Smoothie Maker and blend until very smooth, for a finer finish, gently pass the coulis through a sieve to remove the seeds. (optional)

  2. Add the cream, sugar and vanilla seeds to a steep sided pan, slowly bring a simmer then gradually boil for 3 mins, stirring all the time, watching the mixture.

  3. Add the Raspberry and Prosecco puree and stir into the double cream until mixed.

  4. Remove from heat and leave to cool for 20 mins.

  5. Pour the cooled mixture into 2 Glasses or Bowls of your choice and chill in the fridge for 4 hours or ideally overnight.

  6. To serve, crush the meringues into even size pieces and sprinkle onto the Posset, garnish with fresh raspberries and small sprigs of fresh mint, lightly dust with icing sugar (Optional)

BACK TO RECIPES

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