Vegan Lemon Posset

Ingredients

• 4 wedges preserved lemon
• 60g coconut oil
• 600g silken tofu, well drained
• 100mL agave or maple syrup
• 2 tsp vanilla paste

Method

• Scrape the flesh from the lemon rind and discard. Rinse the rinds well under cold water and roughly chop.
• Place the coconut oil into a microwave-safe container and melt on low.
• Place all the other ingredients into a blender and then add the melted coconut oil. Blend until thick and creamy.
• Pour mixture into 4 ramekins. Chill in the fridge for a minimum of 4 hours before serving.
• Note: Garnish with some granola for a textural contrast, some strips of preserved lemon and a sprinkle of thyme.