Vegan Lemon Possets
Bright, creamy, and refreshing - these Vegan Lemon Possets are the perfect light dessert. Made with zesty lemon juice and a silky, plant-based cream, they're simple to prepare but feel fancy enough for guests!
Ingredients
- 1 cup plant-based cream (such as oat or soy)
- ¼ cup granulated sugar
- 2 large lemons (for juice and shells)
- 1 tbsp lemon zest
- 1 tsp cornstarch or ½ tsp agar agar (to thicken)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the lemons: Cut the lemons in half and scoop out the flesh, leaving just the lemon shells. Be careful not to tear the peel. Set the shells aside for serving. Save the pulp for smoothies or lemonade.
- Make the posset filling: In a medium saucepan, combine the plant-based cream, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to warm up.1 cup plant-based cream (such as oat or soy), ¼ cup granulated sugar
- Thicken the mixture: In a small bowl, dissolve the cornstarch in 2 tsp water to create a slurry. If using agar agar, dissolve it in water accordingly to package instructions. Slowly pour the slurry or agar agar mixture into the warm cream while whisking continously. Let the mixture come to a gentle simmer and cook for 2-3 minutes until it thickens slightly.1 tsp cornstarch or ½ tsp agar agar (to thicken)
- Add the lemon and vanilla: Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, and vanilla extract, mixing until fully combined.2 large lemons (for juice and shells), 1 tbsp lemon zest, 1 tsp pure vanilla extract
- Fill the lemon shells: Carefully pour the thickened posset mixture into each lemon half, filling them to the top.
- Set the possets: Allow the lemon possets to cool to room temperature, then place them in the fridge to chill for at least 2-3 hours, or until set (overnight for a firmer texture).
- Enjoy!
Notes
