Raspberry Posset With Pistachio Vanilla Shortbread
Some of you might associate this dessert with me, this was my dessert for Come Dine with Me! Recently someone asked me for the recipe and I thought I would have to create a healthy version. I really experimented with this one, I was sampling a few different versions & this one is by far the best and emulates the original recipe so well, without the mountain of sugar and cream I used on the show! I really hope you try this, it is refreshing and a great one to have prepped earlier if you have friends calling over, the biscuits are amazing dunked into the posset!
Serves 4 small kilner jars
Cooks in Minutes
- 250g fresh raspberries
- Juice of 1 lemon
- 4 tbsp maple/honey
- 1&1/2 tbsp agar flakes (available in health stores and larger shopping stores)
- 2 can coconut milk (refrigerated for at least 30 minutes)
- Vanilla pod/ tsp vanilla essence
*makes 6 large rectangles
- 100 g almond flour
- 1 tbsp tapioca flour/starch (15g)
- 2 tbsp maple
- 30g grass fed butter or vegan butter/palm shortening
- 1/2 tsp baking powder
- 1/2 tsp vanilla essence or 1/2 vanilla pod seeds
- 25g shelled pistachios
- Open the refrigerated coconut milk just a little and strain out the liquid leaving only the thick cream (this separation should happen from refrigerating).
- Scoop out this cream and leave to one side in a bowl. It should be the consistency of thick cream with no lumps (if so whisk them out).
- Mash the raspberries using a fork, Place them in a saucepan on medium heat, stirring in the lemon juice.
- Simmer the two until the raspberries are completely dissolved, stirring often.
- Remove and put the puree through a sieve or muslin cloth, leaving only a thick liquid (you should have at least a cup of liquid).
- Pour the liquid back into the saucepan and stir in the maple and vanilla seeds/essence.
- Add in the agar, dissolve in the liquid over medium-high heat, brought to a boil and then simmered until slightly thickened, about 5-7 minutes.
- Remove from heat let cool a little for 2-3 minutes before stirring in the coconut, if tasted it wouldn’t burn your tongue
- Stir in the coconut cream really well using a hand whisk (not electric).
- Pour into glass jars or moulds immediately.
- Refrigerate for 2-3 hours.
- Preheat the oven 180ºC
- Place all ingredients in a food processor or a nutri-bullet and blend for about 30 seconds, this should create a smooth dough.
- Optional to place in the refrigerator for 30 minutes to make cutting easier or if you are moulding by hand you can work straight away.
- Place on a lined baking tray and bake for 13 minutes, leave aside to cool and firm (10 minutes) or they may break.