Ultra creamy lemon possets with shortbread – perfect for dipping!
Lemon Possets with Shortbread
Serves: 4
Cook time: 0 minutes
Total time: 15 minutes
Ingredients for Lemon Possets with Shortbread
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
Instructions for Lemon Possets with Shortbread
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
I do hope you enjoy these – do take look at my post on uses for a lemon for more inspo
Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.
You might also like my easy shortbread recipe and my recipe for a simple chocolate bar
