Lemon possets with shortbread

    Lemon Possets with Shortbread
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    Yields1 Serving
    Prep Time15 mins
    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
    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
    4

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

    5

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

    6

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

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    7

    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!

    8

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

    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
    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
    4

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

    5

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

    6

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

    7

    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!

    8

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

    Lemon possets with shortbread
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