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.