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Decadent Vegan Lemon Posset with a Ginger Biscuit Crust Recipe

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★★★★★

4.3 from 41 reviews

This Decadent Vegan Lemon Posset with a Ginger Biscuit Crust is a creamy, tangy dessert featuring a zesty lemon posset set atop a spiced ginger snap cookie crust. Perfectly smooth and rich, it’s a delightful dairy-free treat that’s easy to make and sure to impress.

Ingredients

Scale

For the Ginger Biscuit Crust

  • 1 ½ cup ginger snap cookies
  • 3 tablespoon coconut oil
  • 1 tablespoon granulated sugar (this just helps the crust hold together and adds a little extra sweetness to balance the spice)
  • ⅛ teaspoon fine sea salt (don’t skip this – it makes the ginger flavor pop and keeps the crust from tasting flat)

For the Vegan Lemon Posset

  • 2 14-ounce cans full-fat coconut cream
  • ½ cup granulated sugar
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract (rounds out the flavor and softens any raw coconut taste. Use a good quality extract.)
  • 1 pinch ground turmeric

Instructions

  1. Make the ginger biscuit crust Crush the ginger snap cookies into fine crumbs. You can do this in a food processor with a few pulses, or place the cookies in a sturdy zip-lock bag and crush them with a rolling pin. You’re aiming for a sandy, even texture – no large chunks, or the crust won’t hold together properly.
  2. Mix the crust ingredients In a mixing bowl, combine the cookie crumbs, melted coconut oil, sugar, and salt. Stir until everything is evenly coated – the mixture should feel like wet sand and clump together when you press it between your fingers. If it feels dry and crumbly, add another half tablespoon of melted coconut oil.
  3. Press crust into ramekins Divide the crumb mixture evenly among your six ramekins or glasses. Press it down firmly into the bottom using the back of a spoon or the flat base of a small measuring cup. You want a compact, even layer about 1/4 inch thick. A loose crust will just crumble apart when you eat it, so really pack it in. Transfer the ramekins to the fridge while you make the posset – the crust will firm up as the coconut oil chills.
  4. Make the vegan lemon posset Open the chilled cans of coconut cream. Scoop out only the thick, solid cream from the top and transfer it to your saucepan – leave the watery liquid behind. You should have roughly 2 cups of thick cream. This solid fat is what gives the posset its body and set. If your cans didn’t separate well, your coconut cream may not have been cold enough or may have been the wrong brand. Look for cans that list coconut extract or coconut cream as the first ingredient, not coconut milk.
  5. Heat coconut cream mixture Add the sugar and lemon zest to the coconut cream in the saucepan. Set it over medium heat and stir gently but consistently. You want the sugar to dissolve completely and the cream to become smooth and pourable – this takes about 4 to 5 minutes. Don’t let it boil hard. You’re looking for the mixture to just start to simmer, with small bubbles forming around the edges. The zest will start releasing its oils and the kitchen will smell incredible.
  6. Rest the mixture Once the mixture is gently simmering and the sugar is fully dissolved, remove the pan from the heat. Let it sit for 2 minutes – this brief rest lets the zest infuse a bit more and brings the temperature down slightly so the lemon juice doesn’t cause the coconut fat to seize up.
  7. Add lemon juice and flavorings Add the fresh lemon juice and vanilla extract, then whisk steadily for about 30 seconds. The mixture will thicken slightly as the acid reacts with the coconut fat – this is exactly what you want. If using the optional pinch of turmeric for color, add it now and whisk it in. The posset should look smooth, creamy, and slightly thickened, like a pourable custard.
  8. Strain the posset Set your fine mesh strainer over a bowl or large measuring cup with a spout. Pour the posset mixture through the strainer, pressing gently with a spoon to push it through. This step catches the zest and any small lumps, leaving you with a perfectly silky texture. Don’t skip this – it’s the difference between a rustic result and something that looks and feels like it came from a restaurant.
  9. Assemble and chill Pull the ramekins with the ginger crust from the fridge. Slowly pour the warm posset mixture over the crust, dividing it evenly among the six ramekins. Pour gently – you don’t want to disturb the crust layer. Fill each one to about 1/4 inch below the rim.
  10. Cool and refrigerate Let the filled ramekins cool on the counter for about 15 minutes until they reach room temperature, then cover each one with plastic wrap or a small plate and transfer to the fridge. The posset needs at least 4 hours to set properly, but overnight is even better. You’ll know it’s ready when the surface is firm to a gentle touch and the posset jiggles slightly – like a set panna cotta – rather than sloshing around.
  11. Garnish and serve Before serving, you can garnish with a little extra lemon zest, a few fresh berries, a sprig of mint, or a light dusting of powdered sugar. If you want to get fancy, a thin, crisp tuile cookie on top adds a lovely contrast. Serve cold, straight from the fridge.

Notes

  • The ⅛ teaspoon fine sea salt in the crust is important to enhance the ginger flavor and prevent the crust from tasting flat.
  • Make sure to use cans of coconut cream that separate well and have coconut extract or coconut cream as the first ingredient for best results.
  • Press the crust firmly into the ramekins to avoid crumbling when eating.
  • Straining the posset mixture after cooking ensures a silky smooth texture, similar to a restaurant-quality dessert.
  • Chill the posset for at least 4 hours, preferably overnight, to allow proper setting.

Keywords: vegan lemon posset, ginger biscuit crust dessert, dairy-free lemon dessert, vegan coconut posset, easy vegan desserts

Find it online: https://foodarohub.com/decadent-vegan-lemon-posset-with-a-ginger-biscuit-crust-recipe/