Raspberry Champagne Posset with Persian Fairy Floss

Shopping List

• 210 frozen raspberries
• 2 tablespoons of Champagne or Sparkling wine
• 300ml of double cream
• 6 tablespoons of caster sugar
• Juice of 1 lemon
• 1 small packet of Persian Fairy Floss (see note)
• Handful of pistachios, crushed

Note: Persian Fairy Floss can be purchased in Middle Eastern Food stores, selected delicatessens and specialty stores. If unavailable, use fresh berries, crushed pistachios or freeze dried berries to decorate.


1. Place the frozen raspberries, champagne and lemon juice in a food processor and blitz until smooth.

2. Place the mixture through a sieve and press with a spatula, discarding the seeds to obtain a smooth raspberry puree.

3. In a seperate saucepan over medium heat, place the double cream and caster sugar together and bring to a boil

4. Once boiling, lower the heat and stir continuously for 2-3 minutes.

5. Empty the cream mixture into the sieved raspberry mixture, stir to combine.

6. Leave to cool for 10 minutes and pour into a measuring jug.

7. Pour the contents into small ramekins or glasses, and place in the refrigerator to set for 2 hours or overnight.

8. When ready to serve, decorate with Persian Fairy Floss and crush pistachios or fresh raspberries.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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