After making my Pots Au Chocolat, I decided I really wanted to experiment and create more creamy, fruity desserts. Pots de crème, coulis, possets and especially lemon possets, are some of my favourite Summer desserts. The refreshing citrus flavour that lemons bring to a rich creamy posset, somehow manage to balance out the richness of the dessert and make something thats satisfying, but not too heavy. So when we enjoy the warmer weather in the Summer months, there’s nothing better than finishing off a meal with a vibrant and sweet Lemon Posset.
When it came to creating the recipe, I wanted to base it around the method and ingredients I used to create my Pots Au Chocolat. Keeping the ingredients simple, I decided to use cashews, coconut butter, maple syrup, rice milk, vanilla, and of course lemon. These are ingredients that I use as a base in many of my creamy desserts, so I always have them in my cupboards at home. Together, they always create a lovely silky smooth texture, and I knew that they would be perfect for this posset.
Really, the method is where it all gets fun. To begin with, simply melt the coconut butter, add it into a blender with the other posset ingredients, and blend until smooth.
However, you then pour this mixture into a pan on a low-medium heat and stir it until it thickens (I always get so fascinated by the way this happens). Doing this enables the mixture to become creamier, and enables the dessert to set thicker, like a posset. Yet, when this happens, it also causes the mixture to loose its smoothness. So, when the mixture has thickened you need to pour it back into your blender and blend it once more. Then, just like magic – it’s creamy and smooth!
After this, all that’s left for you to do is transfer it into glasses, move it into the freezer to set and wait patiently. For the pictures, I generously filled the glasses shown. But, I would suggest that you use smaller glasses and fill them half way into four servings. You could even pour it into shot glasses like I did with my Pots Au Chocolat.
Lastly, while the possets set, it’s time to make the coulis. I chose a Blackberry coulis, as there are lots of blackberries around where I live at the moment, and I of course love the combination of lemons and blackberries! The coulis is really simple to make, and when it’s done you just need to let it cool in the fridge until the possets are ready. Voila! Then your desserts are complete.
lemon & blackberry posset
for the lemon posset:
3 tbsp tiana’s cooking coconut butter
1 cup (150g) cashews (previously soaked for at least 2 hours)
1 cup (250ml) rice milk
1/3 cup (80ml) maple syrup
2 lemons – juiced ( about 1/2 cup’s worth)
1/4 tsp vanilla powder
1/2 tsp lemon extract
for the blackberry coulis:
1 cup (155g) blackberries
1/3 cup (80ml) water
1 tbsp maple syrup
1. Firstly, add the coconut butter into a pan on a low-medium heat and stir until melted. Then pour it into a blender with the maple syrup, rice milk, vanilla, lemon juice and cashews, and blend until smooth.
2. When this is done, pour the mixture into a medium sized pan, place it onto a medium heat and stir it together for 5 minutes. As you stir, the mixture should thicken and transform into a cream sauce/custard consistency. When this is done, remove the posset from the heat, pour it back into the blender, and blend again until completely smooth.
3. Next, pour the mixture into glasses/cups/shot glasses, dividing it into 4 portions. Then, transfer the glasses into the freezer to set for about 3 hours until their tops feel firm.
4. After 2 hours have passed, make the coulis. Add the blackberries and water into a blender and blend until smooth. Then, transfer the mixture from the blender and pour onto a sieve on top of a pan. Using a spoon, strain the mixture, pushing the smooth liquid through the sieve and into the pan. When this is done, add the maple syrup into the pan and place onto a low-medium heat. Stir the mixture together and heat through for about 10 minutes, until thickened. Then remove the coulis from the heat and pour it into a jug and place in the fridge to cool.
5. Lastly, when the possets have set, transfer them into the fridge for a couple of minutes or so for their glasses to defrost. Then, remove them from the fridge, top them with the coulis and serve.