This posset is a gentle, creamy treat with a tangy citrus kick and caramel hints from the coconut sugar — all without heavy cream. Perfect for a mindful dessert moment.
Ingredients:
- Greek yogurt (plain, unsweetened) – 400 g
- Coconut sugar – 60–70 g (adjust to taste)
- Lemons – 2 (zest + ~80 ml fresh juice)
- Gelatin – 1½ tsp (or 5 g)
- Cold water – 3 tbsp (for blooming the gelatin)
- Vanilla extract – optional
Instructions:
- Bloom the gelatin
In a small bowl, mix gelatin with 3 tbsp cold water. Stir and let it sit for 10 minutes to bloom. - Make the lemon base
Zest the lemons (only the yellow part) and squeeze out the juice. In a small saucepan, combine lemon juice, zest, and coconut sugar. Warm gently over low heat until the sugar dissolves. Do not boil! - Add the gelatin
Remove from heat and stir in the bloomed gelatin until fully dissolved. - Combine with yogurt
In a mixing bowl, whisk the Greek yogurt until smooth. Slowly pour the warm lemon mixture into the yogurt, whisking constantly. Add a splash of vanilla if you like. - Pour and chill
Divide the mixture into serving glasses or jars. Chill in the fridge for at least 4 hours, or overnight, until set. - To serve
Top with fresh berries, a drizzle of honey, coconut flakes, or mint leaves.
