Strawberry and Champagne Posset

Ingredients

• 140g Fresh British Strawberries
• 2 Tbsp Champagne
• 200ml Double Cream
• 4 Tbsp Golden Caster Sugar
• 2 Tsp Freeze Dried Strawberries
• 1 Vanilla Pod (scrape out seeds)

Method

1. Blitz the fresh strawberries (can use frozen, but defrost first) with the champagne until a smooth puree, pass twice through a sieve to remove any pulp or seeds
2. In a sauce pan, heat up your cream, sugar and vanilla until the sugar dissolves.
3. Turn the heat up and allow to boil for 2-3 mins (stirring throughout)
4. Turn off the heat and stir in the puree
5. Divide the mixture into your choice of moulds, allow to chill for 20 mins then add the freeze dried and continue to chill for a further 2 hours before serving