Lemon  posset with shortbread

Lemon posset with shortbread

Lemon Posset with shortbread
Serves: 4
  • For the shortbread biscuits:
  • 200g dairy-free butter
  • 125g icing sugar
  • 310g plain flour
  • 1 tbsp cornflour mixed with 2 tbsp cold water
  • 2 tsp vanilla extract
  • 1 tbsp dairy-free milk, if needed
  • For the posset:
  • 600g silken tofu
  • zest and juice of 2 lemons
  • 120ml agave nectar
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • a few fresh raspberries, to serve
  • 1 tbsp icing sugar, to serve
  1. For the shortbread biscuits: Preheat your oven to 180C/Gas 4 and line two baking trays with baking paper.
  2. Mix the dairy-free butter and icing sugar together in a large bowl.
  3. Add the rest of the ingredients, except the dairy-free milk.
  4. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
  5. Transfer to a piping bag with a large star nozzle.
  6. Pipe the mixture into small circular spirals, starting from the outside, working your way in.
  7. Bake for approx 12-15 mins until lightly golden.
  8. Leave to cool completely.
  9. For the lemon posset: Blend all the ingredients except the raspberries and icing sugar in a food processor until smooth.
  10. Divide equally between glasses and chill for at least 1 hour or overnight.
  11. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits.

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