Hi! Here’s the video of this experiment with helpful tips.
Lemon Possets are traditionally just three ingredients: sugar, lemons, and heavy whipping cream. And using the lemon rind as a dish seemed cute! So, I thought why not make a vegan lemon posset? But it was much harder to replicate the texture than I anticipated.
I tried subbing in vegan non-dairy creamer, coconut cream and silken tofu, and coconut cream on its own with corn starch as a thickening agent.
Here’s the best combination I found:
Recipe makes 6 vegan lemon possets.
Ingredients:
- 4 large lemons
- 1 can coconut cream (13.5 oz)
- 12 oz silken tofu
- ¾ cup sugar
Directions:
- Slice three of the lemons in half lengthwise. Scoop out the pulp using a spoon, being careful not to puncture the rind. Add the pulp to a strainer placed over a bowl. Pat the inside of the empty shells with a paper towel to remove any lingering moisture.
- Press the lemon pulp into the sides of the strainer to squeeze out as much juice as possible. You’ll need roughly ½ cup of lemon juice total.
- Zest the fourth lemon completely.
- In a saucepan, add coconut cream, sugar, and lemon zest. Warm over medium heat until the sugar dissolves.
- Add lemon juice and stir it in, letting it simmer for one more minute, before removing from the heat and letting it cool for ~15 minutes.
- In a blender, combine silken tofu with the creamy mixture you just made. Blend until smooth.
- Pour into the empty lemon shells and let possets set up in the fridge overnight. Serve chilled.
by xtinecuisine