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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.

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All recipes in this blog tested using the most stringent quality controls (French guests).

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