Minty Lemon Posset with Shortbread


Preparation info

  • Makes:


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This tangy pudding pairs beautifully with the buttery shortbread. The quantities for the shortbread make more than you need, but leftovers will keep in an airtight container for a couple of days. If they last that long.


For the Posset

  • 100 ml ( fl oz) lemon juice, plus finely grated zest of 1 lemon


First, make the posset. Combine the lemon juice, zest, mint and sugar in a pan and gently simmer until the sugar has dissolved and the mixture has thickened into a syrup. In a separate pan, heat the coconut cream until warm and smooth. Strain the syrup into the cream, discarding the mint, and whisk to combine. Sprinkle over the xanthan gum and simmer for a couple of minutes, stirring constantly