Raspberry & Rosé Pots de Crème with Summer Berries recipe

These pretty individual no-bake pots of raspberry and rosé cream are a fun and different way to enjoy your Mirabeau Provence Rosé. They can be made and refrigerated in advance, then simply taken to the beach or on a picnic as they are. Top them with anything from meringue to whipped cream to fresh fruit, or even granola, which is a fun way of adding some crunch using something that you might just have in the cupboard anyway.

Ingredients (serves 4)

  • 125g / 1 cup fresh raspberries
  • 2 tbsp Mirabeau Pure Rosé Wine
  • 300ml heavy cream
  • 100g / 0.5 cup caster sugar
  • 2 tsp lemon juice
  • Fresh berries, to serve

Method

  1. Place the raspberries into the bowl of a food processor and blitz to form a smooth purée. Pass as much as possible through a fine sieve and into a small bowl,
    discarding the remaining seeds. Stir in the wine and set to one side.
  2. Bring the cream and sugar gently to the boil, whisking occasionally to ensure the mixture doesn’t catch. Once boiling, allow to bubble vigorously for approx. 3 minutes, whisking constantly to ensure the cream doesn’t boil over. Remove from the heat and allow to cool slightly.
  3. Whisk the raspberry rosé mixture and lemon juice into the cream until evenly combined and all one pale pink colour. At this point, the cream should noticeably
    thicken.
  4. Divide the mixture between 4-6 glasses or jars and place in the fridge to fully set for a minimum of 2 hours, or overnight if you’re making ahead.
  5. When you’re ready to serve, place a few summer berries on a skewer on top of each of your Mirabeau Rosé pots de crème and tuck in.

This is part of a menu inspired by WeAreCookandBaker for the Pure Provence Rosé Canettes: