Lemon cream pots with amaretto cherries

    2 hours 14 min

    These elegant lemon cream pots are sophisticated and very easy to make. A perfect way to end a dinner party, just be sure to leave enough time for the cream to set and the cherries to soak up the Amaretto.

    2 people made this

    Serves: 8 

    • 600ml double cream
    • 150g caster sugar
    • zest and juice of 2 lemons
    • 225g cherries, stoned
    • amaretto liqueur, as needed
    • crushed toasted almonds, to taste
    • fresh mint leaves, to garnish

    Prep:10min  ›  Cook:4min  ›  Extra time:2hr setting  ›  Ready in:2hr14min 

    1. Combine the cream, sugar and lemon zest in a saucepan and bring to a gentle simmer for 4 minutes, but do not allow to boil. Remove from the heat and add the lemon juice. Pour into 8 ramekin dishes and chill in the fridge for 2 hours.
    2. Meanwhile, soak the cherries in amaretto liqueur to cover for at least 2 hours, but preferably overnight.
    3. To serve, spoon the cherries on top of the lemon cream, sprinkle some almonds over and add a sprig of fresh mint.

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