Cultured Lemon Posset with Hot Blackcurrants

When I was a child, we used to regularly frequent a local restaurant that served this cool and tangy lemon posset with piping hot blackcurrants on top. I was totally mesmerized by the recipe and wanted to create a plant-based version. Fermenting the cashews makes a really big difference in this recipe, as they bring a light tangy flavour that complements the lemon, create a super smooth and utterly luxurious texture and moreover, bring good bacteria into the mix, which makes the cashews mor