isithalal.food · Recipes
Raspberry possets without champagne
The Good Food team's raspberry possets: boiled double cream and sugar stirred into a sieved raspberry purée and chilled until set, made without the champagne in the purée.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Why Halal checks matter here
The published possets blend the raspberries with 2 tbsp of champagne, which goes into the dessert uncooked.
Halal-critical ingredients
- Champagne: The published recipe blends 2 tbsp of champagne into the raspberry purée, and it is not cooked. Champagne is wine, the khamr the Qur'an forbids, whatever the amount. Leave it out, as here. See Champagne.
Ingredients
Possets
- 140 g frozen raspberries, defrosted
- 200 ml double cream
- 4 tbsp golden caster sugar
- 2 tsp freeze-dried raspberry pieces
- to serve shortbread biscuits, to serve
Method
- Make the purée. Whizz the defrosted raspberries in a mini food processor or blender, or in a jug with a hand blender, until as smooth as you can get them. Push as much as you can through a sieve with a wooden spoon or spatula and discard the seeds. The source blends 2 tbsp of champagne in at this stage; this version leaves it out.
- Boil the cream. Warm the cream and sugar gently in a saucepan until the sugar melts. Turn up the heat until just boiling, then boil vigorously for 2½ minutes, stirring all the time.
- Stir in the purée. Turn off the heat and stir in the raspberry purée. Leave to cool for 15 minutes, then divide between 2 small pots or glasses.
- Chill until set. Chill for 30 minutes, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hours more, or overnight, until set. Serve with shortbread biscuits.
Allergens
milk, gluten (shortbread)
How this recipe was researched
Method adapted from BBC Good Food's 'Champagne & raspberry possets' by the Good Food team (serves 2: 140 g frozen raspberries, defrosted, whizzed with 2 tbsp champagne and pushed through a sieve, seeds discarded; 200 ml double cream and 4 tbsp golden caster sugar warmed until the sugar melts, then boiled vigorously for 2½ minutes, stirring; the purée stirred in off the heat; cooled 15 minutes, divided between 2 small pots or glasses, chilled 30 minutes, sprinkled with 2 tsp freeze-dried raspberry pieces and chilled at least 2 hours more or overnight; shortbread to serve). We left the champagne out and blend the raspberries on their own; that swap is ours. Timings follow the published technique rather than a kitchen test.
Photograph from our ingredient library: a panna cotta, not the finished dish from this recipe.