DAILY DINNERS

Put the raspberries and Champagne in a mini food processor or blender. Whizz until the puree 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 minutes, stirring constantly. Turn off the heat and stir in the raspberry-Champagne puree. 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 2h or 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) on the side.