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
    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 vanilla extract

    1 tbsp dairy-free milk, if needed


    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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