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Lemon Possets with Shortbread
Lemon Possets with Shortbread

Lemon possets with shortbread

  ,

March 14, 2018

Ultra creamy lemon puddings with sweet, crumbly shortbread cookies - perfect for dipping!

  • Prep: 15 mins
  • Yields: Serves 4

Ingredients

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 vanilla extract

1 tbsp dairy-free milk, if needed

Directions

For the lemon possets

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

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

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

For the shortbread biscuits

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

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

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

4Transfer 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!

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

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