Winter berry & white chocolate pots

Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving

  • Prep:40 mins
    Cook:30 mins
    plus 8 hrs chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 1069
  • fat 84g
  • saturates 51g
  • carbs 67g
  • sugars 56g
  • fibre 5g
  • protein 8g
  • salt 0.3g


  • pomegranate seeds, to serve
  • 100ml double cream
  • 200g white chocolate, chopped
  • 2 large lemons, zested
  • 300g mixed frozen berries, defrosted
  • 150g frozen raspberries
  • 2 tbsp lemon juice
  • 600ml double cream
  • 160g golden caster sugar
  • 100g unsalted butter, softened
  • 50g golden caster sugar
  • 135g plain flour
  • 50g pistachios, finely chopped, plus extra to serve


  1. For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.

  2. For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.

  3. Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.

  4. When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

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