Strawberry & Champagne Posset
Who doesn’t enjoy sitting outside in the sunshine eating a large bowl of strawberries and cream. It’s a quintessential British summertime treat and classic combo. I was asked to do a little piece on the radio to celebrate the start of Wimbledon and to produce some alternative recipes using this glorious fruit. My strawberry and champagne posset is easy to make, and lasts for a couple of days in the fridge so is perfect for summertime entertaining. It also provides you with the perfect excuse to drink the remaining bottle of fizz – not that one is ever needed of course.
Serves: 6
Difficulty: Easy
Time: 15 mins plus 2 hours chilling
Ingredients
- 280g frozen strawberries, defrosted
- 200ml champagne or sparkling wine
- 600ml double cream
- 180g caster sugar
- ½ lemon, juice only
- Shortbread biscuits (optional)
- Fresh strawberries (optional)
Strawberry & Champagne Posset
Who doesn’t enjoy sitting outside in the sunshine eating a large bowl of strawberries and cream. It’s a quintessential British summertime treat and classic combo. I was asked to do a little piece on the radio to celebrate the start of Wimbledon and to produce some alternative recipes using this glorious fruit. My strawberry and champagne posset is easy to make, and lasts for a couple of days in the fridge so is perfect for summertime entertaining. It also provides you with the perfect excuse to drink the remaining bottle of fizz – not that one is ever needed of course.
Method
- Place the defrosted strawberries and champagne in a mini food processor or blender and blitz to produce a smooth puree.
- Push the puree through a fine sieve, and into a clean bowl, using the back of a wooden spoon to get rid of any seeds.
- Measure out the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2-3 mins, stirring constantly.
- Remove the pan from the heat and stir in the strawberry-champagne puree and lemon juice. Cool for 15 mins before dividing between 6 small pots or glasses.
- Chill for 2 hours before serving. Decorate with fresh strawberries and short bread crumbs and serve alongside more shortbread biscuits.
