Minty Lemon Posset with Shortbread

Name: Minty Lemon Posset with Shortbread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: Makes: 4 possets and 15 shortbread
Ingredients: 80 g (2¾ oz) cornflour (cornstarch); raspberries, to serve; 160 g plain (all-purpose) flour, plus extra for dusting; 65 g caster (superfine) sugar, plus extra for sprinkling; finely grated zest of ½ lemon; 1 pinch salt; 160 g non-dairy butter, softened; 100 ml (3½ fl oz) lemon juice, plus finely grated zest of 1 lemon; 20 mint leaves; 400 ml (14 fl oz) coconut cream (the thick layer at the top of an unshaken tin of Thai coconut milk); 2 teaspoons xanthan gum; 120 g (4¼ oz) caster (superfine) sugar

Preparation info

Makes:
4
possets

Difficulty
Easy
Ready in
3 hr 30

Appears in

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.

Ingredients

For the Posset

100 ml (3½ fl oz) lemon juice, plus finely grated zest of 1 lemon

Dessert
Vegan

Method

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