Soak the cashew nuts in water for at least two hours, or even better overnight, then drain, and add them to a food processor. Blitz until they turn into a creamy paste, that is perfectly smooth and bits-free.

Transfer the cashew cream into a medium pot at low heat and add lemon juice, lemon zest, maple syrup, vanilla extract, and almond milk. Then cook the lemon posset mixture until it bubbles.

Next, add the potato starch mixed with cold water and stir vigorously. You'll notice the cream getting thicker and denser as the starch cooks. At this point, remove the pan from the heat.

Divide the hot cream among serving glasses, pouring it carefully to avoid drips on the glass edges. Refrigerate the lemon possets for at least 30 minutes. Then, garnish with crumbled digestive biscuits, blueberries, and raspberries. Keep in the fridge before serving and consume within two days. Enjoy!