Raspberry & Mango Posset
serves 4
Ingredients
for the mango layer:
2 tbsp tiana’s cooking coconut butter
1/2 cup (75g) cashews
1/2 cup (125ml) plant based milk
1/4 cup (60ml) maple syrup
1 cup (200g) mango
1/4 tsp turmeric
for the raspberry layer:
2 tbsp tiana’s cooking coconut butter
1/2 cup (75g) cashews
1/2 cup (125ml) plant based milk
1/4 cup (60ml) maple syrup
1 cup (150g) raspberries
1/4 tsp beetroot powder
Method
First, make the mango layer. 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, turmeric, milk, mango, and cashews. Blend until smooth.
Then, pour the mixture into 4 small glasses, and place them into the freezer for about 30 minutes to firm up.
Next, make the raspberry layer. 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, beetroot powder, milk, raspberries, and cashews. Blend until smooth.
When this is done, remove the cups containing the mango layer from the freezer, and pour the raspberry mixture on top of them. Then, move them into the fridge for about 3-4 hours or the freezer for 1-2 hours to set.
When the possets have set, remove them from the fridge/freezer and allow them to stand for 5-10 minutes. Then, add any toppings you like to finish and serve.
