Vegan Lemon Posset In Lemon Cups by Liveeatlearn

Ingredients

• 300g (10.5 oz) silken tofu
• 1/2 cup (120ml) coconut cream
• 1/3 cup (65g) granulated sugar
• 1/3 cup (80ml) fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 6 large lemons (for serving cups)

Instructions

1. Slice the top third off 6 large lemons and use a spoon or citrus reamer to hollow out the flesh, reserving the juice. Set the lemon cups upright in a muffin tin to keep them stable.
2. Add silken tofu, coconut cream, sugar, 1/3 cup lemon juice, lemon zest, and vanilla extract to a blender. Blend on high for 60–90 seconds until completely smooth and creamy.
3. Taste the mixture and adjust sweetness or lemon juice as needed.
4. Pour the posset mixture evenly into the hollowed lemon cups, filling each about three-quarters full.
5. Refrigerate for at least 2 hours, or until the posset is set and slightly firm to the touch.
6. Garnish with extra lemon zest or a small mint sprig before serving.