Vegan Lemon Possett

• servings: 8 servings
• active time: 5 minutes
• total time: 54 years 7 months 21 day

Ingredients

120ml of dairy-free cream

100g of caster sugar

230g of silken tofu

1/2 lemon (juice only)

Fresh lemons

Directions

Method (prepare the lemons)

Use fresh, unwaxed lemons. Use a sharp knife to cut them in half. Use a spoon to scrape / carve out the middle of the lemon. Use some kitchen paper to dry the inside of the lemon so you have a perfect lemon bowl for the filling to sit in.

Method (filling)

In a saucepan, add in the sugar, cream and lemon juice. Heat on low until the sugar has melted. Remove from the heat and set aside to cool.

In the meantime, press the silken tofu to remove any excess moisture, you can do this in a specific tofu press or using a clean tea towel.

Add the lemon mixture into a high speed blender along with the tofu and blend until thick and creamy.

Equally divide the lemon mixture into the lemons and tap them on the worktop to remove any air bubbles.

Place into the fridge for at least 4-6 hours or preferably overnight to set.

Spoon and tuck in, enjoy!