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4
possetsEasy
3 hr 30
By Sue Quinn
Published 2015
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.
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