Vegan Orange Posset with Redcurrant Jelly

A pudding glass filled with a redcurrant jelly topped with an orange posset. Redcurrants garnish the dessert.

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Vegan Orange Posset with Redcurrant Jelly

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.

Prep Time10

Cook Time10

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: agar agar, caster sugar, orange juice, redcurrant, vegan cream

Servings: people

Calories: 313.22kcal

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