I know I talk about the weather all the time but you’ll have to forgive me that. I’m British after all, it’s what we do.
Besides, this weekend’s been rather exceptional so I can’t help but mention it. Glorious sunshine, blue skies and up to 16C! It’s been so lovely wandering around town seeing everyone with smiles on their faces and the park packed with people making the most of it. Bliss!
I’m done with weather talk now but this recipe really is just right for springtime…
I was thinking about the desserts my Mum made when I was growing up and which my brothers and I liked best. We each had our favourites: There was the dark and sinful Chocolate “I Dare you”, the gooey Honeycomb Pudding (my favourite), and the elegant Baked Lemon Tart. These were reserved for Sunday family lunches or special occasions.
These little lemon pots weren’t one of our Sunday lunch desserts but something my Mum would make for dinner parties as a simple but always popular option. There’d usually be a couple of desserts for these parties which meant occasionally the odd lemon pot or two was left over for my brothers and I to enjoy the next day! The original recipe wasn’t vegan in the slightest, calling for mascarpone and several eggs I seem to remember, but my vegan version has all the same appeal- light and lemony with just enough sweetness and richness.
I used silken tofu for the base as it works wonderfully for light creams and mousses and is a nice alternative to heavier nut-based desserts. I played around to get, what I think, is just the right balance of sweet/tart, but feel free to adjust according to preference.
- 1 350g/12.3oz pkg Silken tofu, drained
- 1/4 C Agave OR Coconut nectar
- Zest of 1 lemon
- 5 Tbsp Lemon juice
- 1 tsp Vanilla extract
- 3-4 Tbsp Coconut butter
- Pinch of turmeric (optional, for colour)
- Add the tofu, sweetener, lemon zest and juice and vanilla to your blender jar and blend until perfectly smooth.
- Add the coconut butter and turmeric, if using, and blend again.
- Divide between 4 ramekins and refrigerate for at least 2 hours before serving.
- Serve with fresh berries.
What desserts were your childhood favourites?