This Vegan Orange Posset with Redcurrant Jelly is a luxurious dessert that's perfect for special occasions such as Valentine's day, Christmas or New Year's Eve. Get the recipe below.
Delicious desserts
If you're looking for an elegant pudding to serve up at the end of a special meal then look no further than my Vegan Orange Posset with Redcurrant Jelly. It's creamy and indulgent with a citrus kick from the orange and sweet fruitiness from the redcurrants.
The combination of orange and redcurrants feels very festive which makes it the perfect alternative to Christmas pudding on Christmas day or as a light dessert for New Year's Eve. Though, there's nothing to stop you from enjoying it all year round, especially on special occasions like Valentine's Day!
What is a posset?
A posset is a velvety, citrus-infused dessert which has its origins in medieval England!
It's usually made with cream, sugar, and lemon. The lemon juice works its magic by curdling the cream slightly, creating a silky, pudding-like texture.
Although it's usually a dairy based dessert that doesn't mean we can't enjoy it as people who follow a plant based diet. Thanks to some clever ingredient swaps we can make a luxurious posset that is suitable for anyone who doesn't eat dairy.
For this recipe, I'm flavouring the posset with orange instead of lemon. Orange posset, in particular, balances creamy richness with the bright, zesty notes of orange.
Redcurrant jelly
Redcurrant jelly is tart and slightly sweet which complements the orange posset beautifully. The jelly adds a refreshing contrast, cutting through the creaminess of the posset. Its jewel-like appearance also makes it a showstopper for dinner parties or special occasions!
To make the redcurrant jelly you do need a specialist ingredient: agar powder (also known as agar agar). It dissolves in water then, when heated and cooled, sets liquids. Think of it as a gelatin replacement.
Full instructions on how to get a perfectly set redcurrant jelly are included in the recipe below.
I like to layer my posset and jelly as I think it looks particularly pretty. Fresh redcurrants are also the perfect garnish!
The recipe
Vegan Orange Posset with Redcurrant Jelly
Equipment
- 4 pudding glasses
Ingredients
For the orange possett
- 125 ml vegan cream
- 100 g caster sugar
- 250 g silken tofu
- ½ orange juice only
For the redcurrant jelly
- 200 g redcurrants fresh or frozen
- 100 g caster sugar
- 300 ml water
- 0.5 teaspoon agar powder dissolved in 2 tablespoon of water
- fresh redcurrants to garnish
Instructions
- Add the redcurrants, caster sugar and 2 tablespoons of water to a pan and heat over a low heat.
- Cook the redcurrants until the sugar has dissolved and they have begun to burst.
- Press the redcurrants through a sieve so you are just left with the syrupy juice.
- Add the dissolved agar powder then bring to a boil.
- Once it's reached the boil reduce the heat immediately.
- Pour into the bottom of your pudding glasses and place in the fridge for 2 - 4 hours or until the jelly has set.
- In the meantime, add the cream, sugar and orange juice to a saucepan and heat over a low heat until the sugar has dissolved.
- Leave it to cool completely.
- Add the cooled cream mixture into a high speed blender along with the silken tofu and blend until thick and creamy.
- Pour over the set jelly then place into the fridge.
- Garnish with the fresh redcurrants and serve.
Nutrition
More dessert recipes
If you like this recipe then perhaps you'll also like on of these other vegan pudding recipes:
Enjoy!
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