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.
MollyDawson
2 people made this
Ingredients
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
Method
Prep:10min ›
Cook:4min ›
Extra time:2hr setting ›
Ready in:2hr14min
- 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.
- Meanwhile, soak the cherries in amaretto liqueur to cover for at least 2 hours, but preferably overnight.
- To serve, spoon the cherries on top of the lemon cream, sprinkle some almonds over and add a sprig of fresh mint.
