140g frozen raspberries, defrosted
2 tbsp Champagne (or use dry Prosseco or Cava)
200ml Double cream
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces, or fresh raspberries
1. Put the raspberries and Champagne in a mini food processor, whizz until the puree is as smooth as you can get it. Use a wooden spoon to push the puree through a sieve and discard the seeds.
2. Put the cream and sugar in a pan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2 1/2 minutes, stirring constantly. Turn the heat off and stir in the puree, cool for 15 minutes before dividing between 2 ramekins or glasses. Chill for 30 minutes, then sprinkle over the freeze-dried raspberries and chill for at least 2 hours more until set (or overnight if you’re making ahead).
Source: BBC Good Food