Vegan orange posset

300 ml coconut cream (full-fat) 120 ml fresh orange juice 3 tbsp sugar 1 tsp vanilla extract 2 tbsp cornflour (25 g) 1 tbsp water 2 tbsp hazelnuts fresh mint lime zest

Cut the oranges in half and carefully scoop out the flesh, keeping the peels like small cups. Place them in the fridge to stay cool.

In a small saucepan add the coconut cream, sugar, orange zest and vanilla. Heat over medium until it starts to steam without boiling.

In a small bowl dissolve the cornflour with the water and pour it into the mixture, whisking constantly.

Add the orange juice at the end and keep stirring until the cream thickens slightly (about 3–4 minutes).

Divide the cream into the orange cups and let them cool at room temperature. Then refrigerate for at least 3 hours until set.

In a small pan toast the hazelnuts for 2–3 minutes until fragrant and lightly coloured. Roughly chop them.

Serve the orange cups chilled, topped with fresh mint and toasted hazelnuts.

Vegan orange posset

Servings

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Vegan orange posset

Servings

Preperation

Cooking

Waiting

See more recipes:

Apple pie chia pudding

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Matcha tiramisu

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