CAN YOU BUY RASPBERRY PUREE RECIPES

Steps:

• Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.
• Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead).
• To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).

Steps:

• In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.Whip the cream with the powdered sugar until soft peaks form. Mash the raspberries with a fork until all the liquid and fruit are mashed together. Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.Serve in pretty glasses with crumbed cookies on top!***Best if made right before serving.