About this recipe: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.
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
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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.