1. Let the berries thaw overnight in the refrigerator. In a tall container, puree the raspberries with the champagne until smooth, then press the puree through a sieve.
2. In a saucepan, heat the cream and sugar over medium heat until boiling. Remove the saucepan from the heat and stir in the raspberry puree. Let the mixture cool for about 15 minutes and fill into glasses. Place the raspberry posset in the refrigerator for approx. 2 hours.
3. Serve the raspberry posset decorated with fresh berries. Enjoy your meal!
Nutrition per serving
kcal: 282
Protein: 3 g · Fett/Fat: 23 g · Carbs: 21 g
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