Ultra creamy lemon puddings with sweet, crumbly shortbread cookies - perfect for dipping! Serves 4.
Ingredients
For the lemon possets:
- 600g silken tofu
- Zest and juice of 2 lemons
- 120ml agave nectar
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- A few fresh raspberries, to serve
- 1 tbsp icing sugar, to serve
For the shortbread biscuits:
- 200g vegan margarine
- 125g icing sugar
- 310g plain flour
- 1 tbsp corn flour mixed with 2 tbsp cold water
- 2 tsp vanilla extract
- 1 tbsp dairy-free milk, if needed
Method
For the lemon possets:
- Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
- Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
- To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).
For the shortbread biscuits:
- Preheat the oven to 180C and line two baking trays with baking paper.
- Mix the vegan margarine and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
- If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
- Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size.
- Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.
Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018