Vegan Lemon Posset
An easy dairy-free dessert with big lemon & ginger flavours which is made in minutes.
Ingredients
- 250 ml Oatly Whippable Creamy Oat
- 2 lemons (zest & juice)
- 4 tbsp caster sugar
- 6 tbsp oats (oatmeal or rolled oats)
- 2 tsp plant butter
- 2 tbsp golden caster sugar
- 2-3 stem ginger pieces (chopped)
Instructions
- Zest a lemon and then juice both of them. Keep the zest for later.2 lemons
- Combine the lemon juice & caster sugar in a jug.4 tbsp caster sugar
- In a small pan warm the plant butter, golden caster sugar, oats and chopped ginger. Be careful not to burn the sugar, you want a nice caramel coloured mixture.6 tbsp oats (oatmeal or rolled oats), 2 tsp plant butter, 2 tbsp golden caster sugar, 2-3 stem ginger pieces
- Place a couple of tablespoons of the oat mix into a small cake ring on a plate and leave to cool.
- Add oat cream to the lemon & sugar mix. Then whip until light and fluffy or use a nitrous cream charger.250 ml Oatly Whippable Creamy Oat
- Spoon the posset on top of the ginger base and top with lemon zest. Carefully remove the cake rings and serve.
Notes
I use a nitrous cream charger to make the posset, it takes less than 10 seconds to whip it to perfection. You really can't tell that the posset is dairy-free!