Serves 4.



Pour the cream into a cold bowl and whisk gently until it starts to thicken (but take care not to over-whip). Then fold in the yogurt and the lemon curd with a large spoon. Put the biscuits in a plastic bag and break them into small lumps by striking with a rolling pin. Fold the pieces into the mixture and then scrape it all into 6 ramekins, or mousse pots, or espresso cups. Cover tightly with cling film and refrigerate for minimum of 2 hours.

To Serve:

Top with a small biscuit or a crispy chocolate Crêpe dentelle, as Suzy has.


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