Champagne & Raspberry Possets Recipe

In a saucepan, heat the heavy cream and sugar over medium heat until it starts to simmer.

Remove from heat and stir in the champagne and vanilla extract.

Let the mixture cool for a few minutes, then strain out any lumps.

Divide the mixture into serving glasses or ramekins and refrigerate for at least 4 hours, or until set.

Before serving, top each posset with fresh raspberries.