Lemon cream pots with amaretto cherries

Lemon cream pots with amaretto cherries


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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.


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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