Raspberry possets with pistachio biscotti

Method

1. Sieve the raspberry puree to remove any seeds.

2. Put the double cream and sugar into a saucepan and bring to the boil.

3. Remove from the heat and stir in the raspberry puree and lemon juice. Leave to cool. Pour into 6 wine glasses and chill for about two hours, until set.

4. For the biscotti biscuits, set the oven to 180°C/gas 4. Place the nuts, flour, sugar and baking powder into the bowl of an electric mixer and blend together. Add the eggs and continue mixing until it becomes a stiff dough.

7. Remove the dough and shape into 2 large, flat logs, about 30cm long and 12cm wide. Lay them on a large baking sheet and bake for 20 minutes, or until the logs are golden and firm to the touch.

8. When they are cool enough to handle, lift the logs on to a board and cut into slices, about five millimetres thick. Lay them on a baking tray and bake for another 10 minutes, until golden and crisp. Leave to cool, before serve with the chilled possets.