Bake of the Week: Decadent Scotty Brand Raspberry And Prosecco Posset (serves two)

You’ll need

80g fresh Scotty Brand raspberries

4 tbsp Prosecco

250ml double cream

5 tbsp golden caster sugar

½ fresh vanilla pod, split in two, seeds removed

Miniature meringues to garnish

Fresh mint

Method

Add the fresh raspberries and Prosecco to a food processor or smoothie maker, and blend until very smooth. For a finer finish, gently pass the puree mixture through a sieve to remove the seeds.

Add the cream, sugar and vanilla seeds to a steep-sided pan. Slowly bring to a simmer then gradually boil for three mins, stirring all the time, and watching the mixture.

Add the raspberry and Prosecco puree and stir into the double cream until mixed.

Remove from heat and leave to cool for 20 mins.

Pour the cooled mixture into two glasses or bowls, and chill in the fridge for four hours or ideally overnight.

To serve, crush the meringues into even sized pieces, and sprinkle on top. Garnish with fresh raspberries and small sprigs of fresh mint, as well as a lightly dust of icing sugar.