Lemon Possets with shortbread

Serves: 4

You will need

For the lemon possets:

600 g silken tofu
Zest and juice of 2 lemons
120 ml 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:

200 g dairy-free butter
125 g icing sugar
310 g plain flour
1 tbsp corn flour mixed with 2 tbsp cold water
2 tsp extract
1 tbsp dairy-free milk, if needed



Directions

For the lemon possets:

1 Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.

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

3 To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).

For the shortbread biscuits:

1 Preheat the oven to 180C and line two baking trays with baking paper.

2 Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.

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

4 Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!

5 Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.

Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018



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