Lemon Posset with Shortbread

This is the vegan version of one of my favourite desserts, perfect for a light end to a delicious lunch or dinner.  The combination of creamy lemon pudding with raspberries and sweet, crumbly shortbread biscuits perfect for dipping is a guaranteed hit.


Lemon Posset with Shortbread

Serves 4

Ingredients

For the lemon possets:

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

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

Method

For the shortbread biscuits:

1. Pre-heat the oven to 180C.  Grease and line two baking trays with baking paper.

2. Mix the butter and icing sugar together in a large bowl. Add the plain flour, cornflour and vanilla extract, mix well.

3. If the mixture is too stiff, add a little milk to thin it out until you have a soft but firm mixture.

4. Transfer the mixture to a piping bag with a large star nozzle, then pipe small circular spirals onto the baking trays.  Starting from the outside, working your way in.

5. Bake for 12-15 minutes until lightly golden.  Leave in the tin to cool completely or they will break.

For the lemon possets:

1. Blend the tofu, lemon zest and juice, agave nectar, coconut oil and vanilla extract together in a food processor until smooth.

2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight if possible.

3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits.


 Recipe c/o Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.




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