Lemon Possets with Shortbread

Serves 4 | Preparation and cooking time: 15 minutes

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 dairy-free butter
• 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:

1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3. To serve, top with fresh raspberries, a sprinkling or icing sugar and 2 shortbread biscuits.

For the shortbread biscuits:

1. Preheat the oven to 180°C (Gas Mark 4, 350° F) and line two baking trays with baking paper.
2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. 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.
5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.