ingredients
30 g Beamy egg alternative mix- 125 ml room-temperature water
- 375 ml coconut milk (canned or from a carton, not bottled)
- 80 g fresh lemon juice
- 90 g sugar
- 20 g type 00 flour, or 15 g cornstarch for a gluten-free alternative
- 4 large unwaxed lemons
- Fresh fruit, for decoration
method
1
Cut the lemons in half lengthways and carefully scoop out the flesh without piercing the peel. Squeeze the pulp by hand to obtain 80 g of juice.
2
In a bowl, mix the Beamy egg alternative mix with the water, sugar and flour—or cornstarch. Add the coconut milk and lemon juice, then mix until evenly combined.
3
Cook over medium heat for approximately 5 minutes, stirring until the cream thickens slightly. Once creamy but still pourable, remove from the heat.
4
Pour the mixture into the hollowed-out lemon halves and leave to set in the refrigerator for at least 3 hours.
5
Serve the possets well chilled, decorated with fresh fruit.
