Vegan Raspberry Champagne Possets

Ingredients

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• Raspberries Raspberries 150g 1 & 1/5 cups
• Champagne Champagne 2 tbsp 2 tbsp
• Coconut Cream Coconut Cream 200g 4/5 cup
• Caster Sugar Caster Sugar 50g 1/4 cup
• Cornstarch Cornflour 2 tbsp 2 tbsp
• Raspberries Raspberries 30g 1/4 cup
• Poppy Seeds Poppy Seeds 1 tsp 1 tsp

Instructions

1. 1.*Timing Tip: The possets will need to cool for 4hrs before serving.
2. 2.Add raspberries and champagne to a blender and blend until smooth.
3. 3.Strain mixture through a sieve and discard the seeds.
4. 4.Add cream and sugar to a saucepan over medium-high heat and stir to dissolve sugar, bring to boil and remove from heat.
5. 5.Add cornstarch (cornflour) to raspberry mixture and whisk until smooth.
6. 6.Add mixture to cream, allow to cool, pour into ramekins and refrigerate for 2 to 4hrs or until set.
7. 7.Garnish with fresh raspberries and poppy seeds and serve immediately.
8. 8.Note: This recipe plays well with my Vegan Shortbread Biscuit recipe :)

Nutritional Information

• Calories:
  252
• Fat:
  14g
• Sodium:
  19mg
• Carbs:
  29g
• Sugar:
  21g
• Protein:
  1g