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”
I tried this last night, and it is absolutely lovely. Get the best lemon curd you can as this is the key ingredient.
Thanks White — I used my own home-made lemon curd. It’s definitely worth making it yourself when lemons are cheap, as it’s much nicer than bought!
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!