Vegan Lemon Posset

Vegan Lemon Posset

Learn how to create your own smooth vegan lemon possets with this simple and tasty recipe. This dessert will be sure to go down a treat.

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What is lemon posset made of?

A posset was once a popular drink in Britain, it involved curdling hot milk with wines or ales and flavouring with spices. Over time lemon posset has evolved and is traditionally made from dairy cream, lemon juice, and caster sugar. This simple vegan recipe replaces the dairy cream with soya cream, giving it that traditional creamy taste that is too good to resist.

How long can you keep lemon posset?

Once kept in the fridge these lemon possets can keep for 2-3 days. To ensure you get the best taste from your posset, we recommend eating within 1-2 days.

What’s the difference between lemon posset and panna cotta?

While both a lemon posset and panna cotta share a creamy texture, there are specific differences between the two desserts. Posset relies on a citrus acid to set its creamy body, while a panna cotta gets its iconic wobbly shape from gelatin. Despite their difference, both are equally delicious.

Total Time: 4 hours and 4 minutes

Prep Time: 4 minutes

Cook Time: 4 hours chill time

Calories: 197

Servings: 6

Rating:  

Total Time: 4 hours and 4 minutes

Calories: 197

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 125 125 ml Soya cream
  • 0.66666666666667 0.66666666666667 Lemons, peeled and juiced
  • 28.333333333333 28.333333333333 g Caster sugar
  • 0.16666666666667 0.16666666666667 split Vanilla pod

Method

  1. Pour the cream into a large saucepan and add the lemon zest and sugar. Heat gently, stirring slowly, until all the sugar has dissolved.
  2. Split the vanilla pod and add it to the mix. Continue stirring to allow to vanilla flavour to infuse.
  3. Increase the heat and bring it to a boil. Allow to boil rapidly and bubble up for 4 minutes, taking care that the cream doesn’t boil over.
  4. Once 4 minutes has passed, remove the pan from the heat and thoroughly whisk in the lemon juice.
  5. Pour into ramekins or glasses and leave to chill in the fridge for at least 4 hours, or ideally overnight.

Each 100g serving contains:

13g Fat, 1.4g Saturates, 19g Carbohydrates, 19g Sugar, 1.5g Protein, 0g Salt

 

Need another scoop of something sweet? Chill out with these refreshing vegan ice cream recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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