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.