Minty Lemon Posset with Shortbread


Preparation info

  • Difficulty


  • Makes:



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.

PREPARATION: 30 minutes, plus 2 hours 30 minutes chilling
COOKING: about 20 minutes, plus 10 minutes cooling


For the Posset

  • 100 ml ( fl oz) lemon juice, plus finely grated zest of 1 lemon
  • 20 mint leaves
  • 120 g ( oz) caster (superfine) sugar
  • 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
  • raspberries, to serve

For the Shortbread

  • 160 g plain (all-purpose) flour, plus extra for dusting
  • 80 g ( oz) cornflour (cornstarch)
  • 1 pinch salt
  • 160 g non-dairy butter, softened
  • 65 g caster (superfine) sugar, plus extra for sprinkling
  • finely grated zest of ½ 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. Pour through a sieve to remove any lumps and divide between 4 ramekins. Chill for at least 2 hours to set.

Meanwhile, make the shortbread. Sift the flours and salt together. Beat the butter with the sugar and lemon zest until pale and creamy. Gradually add the flour, stirring between each addition. Bring the dough together with your hands and turn out onto a lightly floured work surface.

Lightly knead – don’t overwork or the shortbread will be tough. Shape into a disc, wrap in baking paper and chill for 30 minutes.

Heat the oven to 170°C (325°F/Gas 3). On a lightly floured work surface, evenly roll out the dough to a thickness of 5 mm (¼ inch) and stamp out shapes with a cookie cutter – I used a 8 x 4 cm (3¼ x 1½ inch) rectangle. Put on a baking tray lined with baking paper and bake for about 18 minutes. The shortbread will barely take on any colour but will be firm to the touch. Sprinkle with sugar and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Serve the posset with raspberries and a piece of shortbread on the side.