Recipe by Munchy Seeds
CHAMPAGNE & RASPBERY POSSETS WITH SHORTBREAD BISCUITS
Serves 2
INGREDIENTS
For the heart shaped Munchy shortbread biscuits
- 200g butter or margarine (can be dairy-free)
- 1 tsp vanilla essence
- 100 g caster sugar
- 300 g plain flour sifted
- Salted Caramel Munchy Seeds
For the Champagne and raspberry possets
- 140g frozen raspberries, defrosted
- 2 tbsps Champagne
- 200ml double cream
- 4 tbsps golden caster sugar
- Freeze dried raspberries, to decorate
METHOD
For the heart shaped Munchy shortbread biscuits
- Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Add the Munchy Seeds and blend into the dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
- Preheat the oven to 160ºC/Gas Mark 3 and line a baking tray with parchment paper.
- Once the dough is chilled, roll out to approximately ½ cm thick and cut into hearts using a heart-shaped cookie cutter.
- Place on the baking sheet and bake for 12–15 minutes until golden brown.
For the Champagne and raspberry possets
- 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.
- 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 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 hours or more until set.
- To serve, remove the possets from the fridge and serve with Munchy Seeds heart-shaped shortbread biscuits.
For another great Valentine’s Day dessert click here