Meera Sodha’s veghan recipe for lemon mousse with fennel seed shortbread | The new vegan
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All the freshness of a posset and all the cool crumbliness of a good shortbread – and all without the dairy. I didn’t know there was shortbread beyond Walker’s until I was in my mid-20s and working (briefly) at the Dock Kitchen, where, under the guidance of chef Richard Blackwell, I whipped up a batch. Each mouthful was unlike any other biscuit; it was rich, buttery, crumbly and melted enthusiastically in my mouth. I imagine it’s for this reason that shortbread is often paired with sharp and creamy posset, a smooth set cream and citrus dessert on which today’s mousse is based. The fennel seed, with its sweet, green flavour, acts as an excellent chaperone, helping to ease any tension between mousse and shortbread.
![[Meera Sodha]](https://i.guim.co.uk/img/uploads/2018/01/29/Meera_Sodha,_L.png?width=75&dpr=1&s=none&crop=none)
You’ll need a good blender to make the mousse, which will then need a couple of hours in the fridge to chill. Odourless coconut oil is easy to find in most major supermarkets, though it’s sometimes labelled “deodourised”. Prep 10 min. Cook 1 hr 15 min.
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Chill 2 hr+. Serves 4. For the mousse. 150g odourless coconut oil. 290g silken tofu, drained. 7 tbsp (90ml) agave syrup. 6 tbsp lemon juice. Finely grated zest of 3 lemons. For the shortbread. 4 tsp fennel seeds. 280g plain flour. 200g cold dairy-free unsalted butter, cut into cubes.
¼ tsp fine sea salt. 100g caster sugar, plus a little extra to finish. To make the mousse, gently melt the coconut oil in short bursts in a microwave, then pour it into a blender and add the tofu, agave syrup and lemon juice. Blend for one or two minutes – don’t compromise on the blending time, because the aim here is to aerate the mousse. Taste the mousse, adjust for syrup or lemon juice, if need be, then gently fold in two-thirds of the grated lemon zest, until well combined. Scoop the mousse mix into four glasses or small bowls and pop them in the fridge to chill for a couple of hours.
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