Lemon posset, a traditional English pudding, makes a perfect ending to a lovely meal; the lemon sharpness taking away the heaviness that you might associate with cream.
I always thought that a vegan version of lemon posset was an impossibility, surely a citrusy set cream needs dairy content? I can’t say that this version is entirely authentic in texture – sadly soya cream does not have the same setting properties that double/heavy cream has. With the addition of a little agar, the texture remains gooey and unctuous though, and not at all set like a jelly. It’s pretty close to the ‘real’ thing, I would say, as close as you can get with a vegan version. I’ve never seen any other recipes for vegan lemon posset online or elsewhere, so if anyone knows of one that works better, let me know.
Lemon Posset (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan) warning: contains soya
- 250ml soya cream
- 125g caster sugar
- juice of 2 lemons
- 2 tsps agar flakes
– Squeeze the lemons and strain the juice into a saucepan.
– Add the caster sugar and bring to the boil, stirring until the sugar has dissolved. Set aside.
– In a separate pan, bring the cream to the boil, then immediately stir into the lemon mixture.
– Let cool.
– Once cooled, sprinkle the agar flakes on top. Bring to the boil without stirring, then simmer for 3-5 minutes, stirring now and then, until the flakes have dissolved.
– Strain through a sieve into a jug.
– Pour into bowls/cups and leave to set in the fridge.
– Decorate with icing sugar and lemon peel.