Lemon Amaretti Yogurt Dessert
With a lovely picture from Suzy Knapp who says “I have used this recipe countless times and it’s a great success. I was going to blow everyone away with it tonight”. She has garnished hers with crispy Crêpe dentelle.
With a lovely picture from Suzy Knapp who says “I have used this recipe countless times and it’s a great success. I was going to blow everyone away with it tonight”. She has garnished hers with crispy Crêpe dentelle.
Serves 4.
Ingredients:
Method:
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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