Lemon Amaretti Cream Pots

"And now for something completely different" - as they used to say on Monty Python.  I have been meaning to post this one for a bit.  And I thought we needed a sweet treat as a change-up to my recent posts.

This is a super simple recipe, and very delicious.  The wonderful Nigel Slater has this one in his book the kitchen diaries.  I love Nigel, and I really enjoy his TV cooking shows.  I made this recipe for Lambs' Ears Cookbook Club, as Nigel's book is our whole-year go-to this year.

getting ready to fold in all the delicious bits

Serves 6 (or less - hehehe):

ingredients:

300 mL/10 oz double/thickened cream

250g./9 oz Greek-style yoghurt (i.e. thick and plain)

280g./9.5 oz good quality lemon curd (homemade would be good)  see Notes

60g./2 oz mascarpone (optional)

100g./3.5 oz amaretti biscuits, bashed up till you have sandy bits and chunky bits and gravelly bits   see Notes

a handful of slivered almonds for serving (optional)

amaretti

Method:

Whip your cream till you have soft peaks, then fold in the yoghurt, lemon curd and mascarpone

Now take your bashed-up amaretti biscuit crumbs and chunks, and tip them into your cream mixture

Fold them gently in, and spoon into small dishes/ramekins

Into the fridge for a few hours, then serve with small biscuits (maybe more amaretti?)

And add the slivered almonds, if using

Notes:

I ended up using 350g. of lemon curd!  So sue me; I like it :=)  And 190g. of amaretti

ingredients gathered

looking good

yes quite delicious

and I threw in some mini nocciola (hazelnut) wafer rolls

and here's some yoghurt

(Oh, did I mention it's my birthday on the 23rd?  Today as this is posted.  Heading out to Bookclub tonight at our local bookshop The Quick Brown Fox; we are reading The Nocturnals by Frances Whiting, a local writer and journalist.  And she will be there!!)