blueberry and vanilla posset
Possets are such a delicious and light dessert to eat. As you can tell, they’re one of my favourite recipes to make – as I’ve already shared two recipes for them before – a lemon version and a lime version. I made this posset as another recipe in collaboration with St. Dalfour, featuring one of their fruit spreads. For this dessert, I decided to make a blueberry and vanilla flavour, using some of their Wild Blueberry Preserve.
I decided to make the posset similarly to a raw cheesecake mixture, but with more liquid so that it had a lighter, softer consistency. It’s really quick and easy to make, but it takes a few hours to cool and firm up slightly in the fridge. I made the posset in three separate sections, for a layered effect which really distinguished the different elements and flavours. To begin, I blended the vanilla layer – made with a mixture of cashews, maple syrup, vanilla, almond milk and coconut butter. Then, I removed some of the mixture from the blender to set aside, and blended what was left with some fresh blueberries for the blueberry layer. After that, I scooped some Wild Blueberry Preserve into the bottom of 8 shot glasses for the base layer. When both of the posset layers were ready, I simply spooned them into the glasses – first with the blueberry layer, and then the vanilla on top. Then, I moved them into the fridge until they were ready to eat.
So, they really are that easy to make! I hope you enjoy the recipe.
blueberry and vanilla posset
makes about 8 – depending on size of glasses used
3/4 cup (130g) cashews
1 cup (250ml) almond milk
1/3 cup (80ml) maple syrup
2 tbsp tiana’s cooking coconut butter
1/4 tsp vanilla powder
1/3 cup (50g) blueberries
8 blueberries, to serve
- Add the cashews, almond milk, maple syrup, coconut butter and vanilla into a blender – I used my Froothie Optimum 2.1 Blender, and blend until smooth. When this is done, remove 8 tbsp of the mixture from the blender, and add it into a bowl. Then, set the bowl aside in the fridge.
- Now, add the blueberries into the blender with the remaining amount of the cashew mixture. Blend until smooth. Then, scoop the mixture into a bowl and set it aside in the fridge.
- Next, get 8 large shot glasses (or you can use any other glasses/larger or different sizes, and change the amount of servings by doubling up etc.). Then, add 1 tbsp of the Wild Blueberry Preserve into the bottom of each.
- Then, get the blueberry posset mixture, and scoop about 2 tbsp and 1 tsp of the mixture into each glass until all of it has been used up. After this, get the vanilla mixture and and scoop 1 tbsp on top of each. When this is done, move each of the possets into the fridge for 2 hours or so to cool and firm up.
- When the possets are ready, remove them from the fridge and add a blueberry on top of each to serve.