All the freshness of a posset and all the cool crumbliness of a good shortbread – and all without the dairyI 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. Continue reading...
This article presents a vegan recipe for lemon mousse with fennel seed shortbread by British chef Meera Sodha. The conceptual core is the idea of recreating the classic pairing of creamy posset and buttery shortbread in a vegan format, emphasizing the textural contrast and the refreshing balance of flavors.
This article presents a vegan recipe for lemon mousse with fennel seed shortbread by British chef Meera Sodha. The conceptual core is the idea of recreating the classic pairing of creamy posset and buttery shortbread in a vegan format, emphasizing the textural contrast and the refreshing balance of flavors.
