Wanna make something that feels romantic, bougie and totally effortless? This is it. Creamy, tart, a little fizzy… basically dessert in a silk robe.
It’s got champagne. It’s got raspberries. It takes like 10 minutes to pull together. And somehow it looks like you hired a private chef to plate it.
Whether you’re setting the mood for a date night, showing off at a dinner party or just feeling like you deserve better than boxed cookies, this posset delivers hard.
No oven. No stress. Just a pot, a pour and a fridge. Go full seduction mode or eat it in pajamas. It works either way.
Contents
Why You’ll Love This Recipe
This isn’t just dessert—it’s luxury in a cup with zero effort required. Sweet, creamy and just boozy enough to feel like a celebration.
- Only 5 ingredients: You probably already have most of them
- 10-minute prep: Stir, pour, chill. Done
- No baking: Not today, oven
- Fancy as hell: Looks like you spent hours when you barely tried
- Customizable: Vegan-friendly with coconut cream. Add honey. Skip it. You’re in charge
- Perfect for date night: Or girls’ night. Or solo snack supremacy
- Sparkling vibes: Champagne brings the party even if it’s just you and your cat
This is the kind of dessert that gets oohs, ahhs and texts asking for the recipe. You win.
Ingredient Substitutions
Don’t have something or need to tweak it? No problem. This posset plays nice with swaps.
- No champagne: Use any sparkling wine or just go with lemon juice and water if you’re sober or broke
- No heavy cream: Coconut cream keeps it vegan and still creamy
- No fresh raspberries: Frozen works fine just thaw first
- No lemon juice: Try lime for a twist or use a splash of orange juice
- Want it sweeter: Add a drizzle of honey or maple syrup on top
- No fine mesh sieve: Use cheesecloth or go rustic with unstrained fruit bits
Whatever you’ve got can probably work. This is dessert not a science project.
Storage Tips
This dessert is a fridge queen. No reheating. No chaos. Just keep it cold and creamy.
- Make ahead: Prep it the night before and let it chill till showtime
- Fridge life: Stays fresh up to 3 days covered in the fridge
- No freezer: Don’t even try unless you like weird texture
Serve it cold straight from the fridge. Low effort high reward.
Serving Suggestions
This posset doesn’t need much to shine but a few extras can take it to full romance mode.
- Serve in: Glass cups small jars wine glasses whatever feels cute
- Top with: Fresh raspberries or a thin slice of citrus for that extra pop
- Add a drizzle: Honey or maple syrup if you want more sweet energy
- Pair with: A glass of bubbly sparkling water or just a big spoon and a vibe
- Make it a moment: Candlelight soft playlist linen napkins optional but encouraged
It’s light creamy tangy and looks way fancier than it should. Let it steal the spotlight.
Champagne and Raspberry Posset
This champagne and raspberry posset is soft sweet and stupid easy to make. It’s creamy with a tang and just enough sparkle to feel special.
Serve it at a dinner party or eat it straight out of the fridge on a Tuesday. Either way you’ll feel like the main character.
No baking no stress all flex. That’s how dessert should be.
Ingredients
- 1 cup fresh raspberries, plus extra for serving
- 1 cup heavy cream or coconut cream for a vegan option
- 1/4 cup sugar
- 1/4 cup champagne or sparkling wine
- 1 tablespoon lemon juice
- Optional: honey for drizzling (for the honey posset recipe version)
Instructions
- Prepare the Raspberries: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down into a sauce. Remove from heat and let cool slightly.
- Make the Posset: In a separate saucepan, heat the heavy cream (or coconut cream) until it begins to simmer. Stir in the champagne and let it heat for a minute. Remove from heat.
- Combine: Strain the raspberry sauce through a fine mesh sieve into the cream mixture, pressing down to extract as much liquid as possible. Mix well to combine.
- Chill: Pour the posset mixture into serving glasses or ramekins, and refrigerate for at least 2 hours or until set.
- Serve: Top with fresh raspberries and a drizzle of honey if desired. Enjoy your creamy raspberry posset with a glass of champagne!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 4
- Calories: 220kcal
- Fat: 15g
- Protein: 1g
- Carbohydrates: 22g
Champagne & Raspberry Posset
Ingredients
- 1 cup fresh raspberries, plus extra for serving
- 1 cup heavy cream or coconut cream for a vegan option
- 1/4 cup sugar
- 1/4 cup champagne or sparkling wine
- 1 tablespoon lemon juice
- Optional: honey for drizzling (for the honey posset recipe version)
Instructions
- Prepare the Raspberries: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down into a sauce. Remove from heat and let cool slightly.
- Make the Posset: In a separate saucepan, heat the heavy cream (or coconut cream) until it begins to simmer. Stir in the champagne and let it heat for a minute. Remove from heat.
- Combine: Strain the raspberry sauce through a fine mesh sieve into the cream mixture, pressing down to extract as much liquid as possible. Mix well to combine.
- Chill: Pour the posset mixture into serving glasses or ramekins, and refrigerate for at least 2 hours or until set.
- Serve: Top with fresh raspberries and a drizzle of honey if desired. Enjoy your creamy raspberry posset with a glass of champagne!
