Lemon amaretti cream pots

While I’m on the subject of petits pots, this is a ridiculously simple and delicious idea from Nigel Slater. An excellent opportunity to use up some home-made yogurt and lemon curd.

300 ml double cream
250 g thick yogurt
250 g lemon curd
100 g amaretti or ratafia biscuits

Whisk the cream in a cold bowl until it stands in soft peaks. Then fold in the yogurt and lemon curd with a large metal spoon.

Put the biscuits in a bag and bash with a rolling pin to get biggish pieces, not crumbs. Fold into the cream mixture and then spoon into 6 small ramequins. Cover with cling film and refrigerate for 2 hours, then serve with thin, crisp biscuits.

This recipe is based on one from Nigel Slater’s Kitchen Diaries.

3 thoughts to “Lemon amaretti cream pots”

  1. Hi,

    I tried this last night, and it is absolutely lovely. Get the best lemon curd you can as this is the key ingredient.



  2. Well, whaddyaknow?! While Googling an online recipe for when I do this later in the week, as part of the Challenge, I came across your site – yay! We have had a pud already this week, but as I am still on holiday, I think we can push the boat out a little towards the end of the week. I shall make these, probably on Friday, to celebrate another TMA under the belt, and to follow a spicy roast quali and bulur wheat/mint/aubergine salad for a triple-hit from the book!

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